Recipe courtesy of Ina Pinkney
Show: Sweet Dreams
Print
Dense Bittersweet Chocolate Cake
Total:
2 hr 30 min
Prep:
15 min
Inactive:
1 hr
Cook:
1 hr 15 min
Yield:
12 to 14 servings
Level:
Easy
Total:
2 hr 30 min
Prep:
15 min
Inactive:
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
  • 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.

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