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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (113g) Recipe makes 10 servings |
||
| Calories 342 | ||
| Calories from Fat 203 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.6g | 34% | |
| Saturated Fat 13.3g | 66% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 175mg | 58% | |
| Sodium 46mg | 1% | |
| Potassium 177mg | 5% | |
| Total Carbohydrate 34.9g | 11% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 30.4g | ||
| Protein 5.7g | 11% | |
Ingredients
- 8 ounces bittersweet chocolate, chopped
- 1/2 lb unsalted butter
- 1 1/2 cups sugar
- 6 large eggs
- 1 cup unsweetened cocoa powder, plus additional for dusting
Directions
1
Preheat oven to 350 degrees F.2
Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.3
melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.4
Remove bowl from heat and whisk in sugar.5
Add eggs one at a time, whisking well after each addition.6
Sift cocoa powder over chocolate and whisk until just combined.7
Pour batter into pan.8
Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.9
cool cake in pan on a rack for 10 minutes, then remove side of pan.10
invert cake onto a plate and reinvert onto rack to cool completely.11
dust cake with cocoa powder before serving.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: Renegade Chef
On Feb 18, 2009
This is what I was looking for. Easy to make and it didn't sink after baking, which I liked. Great served cold with raspberry sauce. I'll top it with a ganache next time.
From: Ryana
On Jun 8, 2007
This cake was amazing, I loved it. It was so very rich that one piece is really enough but you can't stop going back for more. I took the cake out of the oven after the cooking time, the outside had a nice crisp crust and didn't look overdone, (although the top had started to split). However, after it had rested and cooled on a rack and we cut into it, we found that the inside was really gooey and I thought it might have actually been underdone. It didn't matter though, I was looking for a cake that had a fudgey consistency and this fit the bill perfectly! I just hope I can replicate it next time.
From: SuperSpike
On Apr 26, 2008
Who needs flour in a cake? I was a bit confused by the ingredients and ended up buying unsweetened baking chocolate- so I had to add a cup of Splenda to the batter to make it not taste bitter. Delicious- like a big piece of truffle. Very rich- I had to eat it with ice cream to wash it down.
From: Dot1222
On Apr 21, 2008
WOW!!! This cake was just awesome! It was so rich and delicious! I made it for Passover this year because i needed something without flour....what an amazing cake it was! Something tells I will be making this cake many more times for many years to come! Thanks for the recipe!
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