Description
Ina Garten’s bittersweet chocolate cake delivers pure indulgence with rich, deep cocoa notes and silky ganache. Chocolate enthusiasts will savor this elegant dessert that promises a luxurious experience from first bite to last crumb.
Ingredients
Scale
Main Ingredients:
- 210 grams (7.4 ounces) unsalted butter
- 200 grams (7.1 ounces) bittersweet chocolate (70% cocoa solids)
- 4 large eggs
- 200 grams (7.1 ounces) caster sugar
Dry Ingredients:
- 35 grams (1.2 ounces) plain flour
- ½ teaspoon sea salt
- ½ teaspoon instant coffee granules (Nescafé)
Serving:
- Sweetened whipped cream
- Vanilla ice cream
- Crème fraîche
Instructions
- Prepare the baking equipment by preheating the oven to 180°C (350°F) and positioning the rack in the center. Carefully coat a 20-centimeter (8-inch) springform pan with butter, then dust with flour, ensuring an even, light coverage and tapping out any excess.
- Create a double boiler by placing a heatproof bowl over a saucepan with barely simmering water. Ensure the water does not touch the bottom of the bowl. Add chopped chocolate and butter, stirring gently until they melt into a glossy, smooth mixture. Remove from heat and allow to cool for 5-7 minutes.
- Incorporate the sugar into the chocolate mixture, whisking thoroughly until fully integrated. Gradually add beaten eggs, mixing continuously to prevent curdling. Blend in the instant coffee granules and salt, creating a uniform, silky texture.
- Sift the flour over the chocolate mixture, using a rubber spatula to fold gently. Mix until the flour is just combined, being careful not to overmix, which could result in a dense cake.
- Transfer the batter into the prepared springform pan, smoothing the top with the spatula. Place the pan on a rimmed baking sheet to catch any potential drips. Bake for 35-45 minutes, watching for the characteristic puffy, slightly cracked top and a center that is set but still slightly soft.
- Remove the cake from the oven and let it rest in the pan for 15-20 minutes. The cake will naturally deflate and settle as it cools. Carefully run a thin knife around the edges to loosen, then release the springform sides. Serve at room temperature, accompanied by whipped cream, vanilla ice cream, or a dollop of crème fraîche.
Notes
- Dive into premium dark chocolate bars with 70% cocoa or higher for intense, complex flavor depths.
- Pull butter and eggs from refrigerator 30-45 minutes before baking to guarantee silky smooth mixing.
- Create a double boiler setup using a heatproof bowl over simmering water, stirring chocolate and butter carefully to prevent burning.
- Gently incorporate dry ingredients using a spatula with light, sweeping motions to preserve delicate air bubbles.
- Watch closely during baking, removing cake when edges look set but center remains slightly jiggly for ultimate moist texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 469
- Sugar: 37g
- Sodium: 204mg
- Fat: 32g
- Saturated Fat: 19g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 172mg