Description
Rich chocolate cake tempts dessert enthusiasts with Ina Garten’s masterful bittersweet chocolate confection. Luxurious layers promise intense flavor and smooth texture that entice sweet craving palates.
Ingredients
Scale
- 15 tbsps (225 grams) unsalted butter, plus extra to grease the pan
- 7 oz (198 grams) bittersweet chocolate, such as Lindt, broken
- 4 extra-large eggs, lightly beaten
- 1 cup (200 grams) sugar
- ¼ cup (30 grams) all-purpose flour, plus extra for the pan
- 1 tsp (5 grams) instant coffee granules, such as Nescafé
- ½ tsp (3 grams) kosher salt
- Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving
Instructions
- Oven Preparation: Calibrate oven to 180°C (350°F). Meticulously coat an 8-inch springform pan with butter and a light flour dusting to prevent adherence.
- Chocolate Melting: Construct a double boiler using a heatproof bowl atop gently simmering water. Melt chocolate and butter together, stirring until achieving a silky, uniform consistency.
- Batter Construction: Whisk granulated sugar into the molten chocolate mixture. Integrate eggs, instant coffee granules, and salt, blending until the batter transforms into a glossy, homogeneous substance.
- Flour Incorporation: Delicately fold all-purpose flour into the liquid base, ensuring complete integration without creating dry pockets or overworking the batter.
- Pan Staging: Decant the batter into the prepared springform pan, leveling the surface with precision. Position the pan on a larger baking sheet to facilitate heat circulation and handling.
- Baking Process: Roast in the preheated oven for 30-40 minutes. Monitor for characteristic surface puffing, subtle cracking, and a slight center jiggle when gently nudged.
- Cooling Technique: Extract from the oven and allow complete cooling on a wire rack. The cake will naturally deflate and stabilize. Carefully liberate from pan sides using a slim knife.
- Serving Suggestion: Transfer to a decorative plate, slice into elegant wedges. Enhance with a dollop of sweetened whipped cream, a scoop of vanilla ice cream, or a drizzle of crème fraîche for luxurious enjoyment.
Notes
- Chocolate Selection Matters: Use high-quality bittersweet chocolate with 60-70% cocoa content for deep, rich flavor and perfect texture.
- Melting Technique Crucial: Melt chocolate and butter gently over low heat to prevent burning, stirring consistently for smooth incorporation.
- Coffee Enhancer: Instant coffee granules intensify chocolate’s depth without creating a coffee-flavored cake, adding complex undertones.
- Baking Precision Needed: Watch cake closely during last 10 minutes of baking; slight surface cracks and jiggly center indicate perfect doneness, preventing over-baking and dryness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 120 mg