Printable Area
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
- Level:
- Easy
- Yield:
- 12 to 14 servings
Ingredients
- 1 pound unsalted butter
- 1 pound high quality bittersweet chocolate, chopped
- 1 cup coffee, brewed strong
- 8 extra-large eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
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.
NotesNote: 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.
NotesNote: 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.