Bittersweet Chocolate Cake

Name: Bittersweet Chocolate Cake
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Ingredients: 15 tablespoons unsalted butter, plus extra to grease the pan; 7 ounces bittersweet chocolate, such as Lindt, broken; 1 cup sugar; 4 extra-large eggs, lightly beaten; 1/2 teaspoon instant coffee granules, such as Nescafé; 1/2 teaspoon kosher salt; 1/4 cup all-purpose flour, plus extra for the pan; Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving

Getting reviews...

Level: Easy

Total: 1 hr 30 min (includes cooling times)
Active: 15 min

Yield: 8 servings

Level: Easy

Total: 1 hr 30 min (includes cooling times)
Active: 15 min

Yield: 8 servings

Ingredients

Deselect All

15 tablespoons unsalted butter, plus extra to grease the pan

7 ounces bittersweet chocolate, such as Lindt, broken

1 cup sugar

4 extra-large eggs, lightly beaten

1/2 teaspoon instant coffee granules, such as Nescafé

1/2 teaspoon kosher salt

1/4 cup all-purpose flour, plus extra for the pan

Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
Place a large heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it’s incorporated.
Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn’t wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.