Dense Bittersweet Chocolate Cake

Recipe courtesy Ina Pinkney
TOTAL TIME: 2 hr 30 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 1 hr 15 min
 
YIELD: 12 to 14 servings
LEVEL: Easy

ingredients

  • 1 pound unsalted butter
  • 1 pound high quality bittersweet chocolate, chopped
  • 1 cup coffee, brewed strong
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Directions

Preheat the oven to 350 degrees F.

Butter the sides and bottom of a 10-inch springform pan and set aside.

In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.

In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.

Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

Notes

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Notes

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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