Dense Bittersweet Chocolate Cake

Name: Dense Bittersweet Chocolate Cake
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H30M0.000S
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

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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
Total: 2 hr 30 min

Prep: 15 min
Inactive: 1 hr
Cook: 1 hr 15 min

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.