Recipe courtesy of Ina Pinkney

Dense Bittersweet Chocolate Cake

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 1 hr 15 min
  • Yield: 12 to 14 servings
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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

  1. Preheat the oven to 350 degrees F.
  2. Butter the sides and bottom of a 10-inch springform pan and set aside.
  3. 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.
  4. 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.
  5. Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

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