Description
Ina Garten’s bittersweet chocolate cake delivers intense chocolate richness with elegant European technique. Rich ganache and deep cocoa notes promise delightful indulgence you cannot resist.
Ingredients
Scale
- 7 oz (198 g) bittersweet chocolate, broken into pieces
- 15 tbsps (213 g) unsalted butter, plus extra for greasing the pan
- 4 extra-large eggs, lightly beaten
- 1 cup (200 g) sugar
- ¼ cup (30 g) all-purpose flour, plus extra for the pan
- ½ tsp instant coffee granules
- ½ tsp kosher salt
- sweetened whipped cream
- vanilla ice cream
- crème fraîche
Instructions
- Preparation: Preheat oven to 350°F (177°C). Generously grease and flour an 8-inch springform pan, ensuring complete coverage to prevent sticking.
- Chocolate Melting: Construct a double boiler with a heatproof bowl over simmering water. Melt chocolate and butter together, stirring consistently until smooth and fully integrated, taking care to avoid water contact with the bowl.
- Mixing Wet Ingredients: Remove chocolate mixture from heat. Whisk in granulated sugar until fully dissolved. Incorporate beaten eggs, ground coffee granules, and salt, blending until the mixture becomes uniformly silky and well-combined.
- Batter Completion: Delicately sift flour over the chocolate mixture, using a rubber spatula to fold gently. Mix until ingredients are thoroughly incorporated, being cautious not to overmix and deflate the batter.
- Baking Process: Pour batter into prepared pan positioned on a rimmed baking sheet. Bake for 30-40 minutes, monitoring for a puffed, slightly cracked surface and minimal jiggling when gently shaken. The cake will naturally settle and deflate during cooling.
- Finishing: Once completely cooled on a wire rack, carefully release the cake by running a thin knife around the pan’s edges. Slice into elegant wedges and serve with optional accompaniments like whipped cream, vanilla ice cream, or crème fraîche.
Notes
- Chocolate Quality Matters: Select high-quality bittersweet chocolate with at least 60% cocoa content for rich, deep flavor and optimal texture.
- Prevent Overmixing: Fold flour gently and minimally to maintain the cake’s delicate, tender crumb and prevent a dense, tough result.
- Double Boiler Technique: Melt chocolate and butter carefully over low heat, stirring constantly to avoid burning and ensure smooth incorporation.
- Cooling is Crucial: Allow cake to cool completely at room temperature, which helps it settle and develop a rich, intense chocolate flavor profile.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg