Description
Ina Garten’s bittersweet chocolate cake delivers pure indulgence with rich, deep cocoa notes that melt on the palate. Dark chocolate layers embrace subtle hints of espresso, creating an elegant dessert that promises to elevate any special occasion for chocolate enthusiasts.
Ingredients
Scale
Main Ingredients:
- 7 ounces (198 grams) bittersweet chocolate, such as Lindt, broken
- 15 tablespoons (225 grams) unsalted butter, plus extra to grease the pan
- 4 extra-large eggs, lightly beaten
- 1 cup (200 grams) sugar
Dry Ingredients:
- ¼ cup (30 grams) all-purpose flour, plus extra for the pan
- 1 teaspoon (5 grams) instant coffee granules, such as Nescafé
- ½ teaspoon (3 grams) kosher salt
Serving Options:
- Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving
Instructions
- Prepare the baking equipment by preheating the oven to 180°C (350°F). Thoroughly grease an 8-inch (20 centimeters) springform pan with butter and dust lightly with flour to prevent sticking.
- Create a double boiler by placing a large heatproof bowl over a pot of gently simmering water. Ensure the water does not touch the bottom of the bowl. Add chocolate and butter to the bowl, stirring periodically until completely melted and smooth.
- Remove the chocolate mixture from heat and whisk in granulated sugar until fully integrated. Incorporate eggs, instant coffee granules, and salt, mixing until the batter becomes uniform and glossy.
- Gently sprinkle all-purpose flour over the liquid mixture. Fold carefully with a rubber spatula, ensuring no dry flour pockets remain and the batter is evenly combined.
- Transfer the batter into the prepared springform pan, smoothing the top with the spatula. Place the pan on a larger baking sheet for easier handling and more even heat distribution.
- Bake in the preheated oven for 30 to 40 minutes. The cake is done when the surface puffs and develops slight cracks, and the center remains slightly jiggly when the pan is gently shaken.
- Remove from the oven and allow the cake to cool completely on a wire rack. As it cools, the cake will naturally deflate and settle. Once cooled, carefully run a small knife around the edges to loosen.
- Release the springform pan’s sides and transfer the cake to a serving plate. Slice into wedges and serve at room temperature or slightly warm. Accompany with sweetened whipped cream, vanilla ice cream, or crème fraîche for added indulgence.
Notes
- Select premium chocolate that enhances the rich, decadent flavor of your dessert, ensuring a melt-in-your-mouth experience.
- Gentle melting prevents burning, maintaining the chocolate’s silky smooth consistency and preventing grainy texture.
- Thorough whisking creates a luxurious, well-integrated mixture that guarantees a velvety chocolate base.
- Watching for those signature surface cracks signals the perfect moment to remove the cake from the oven, capturing its ideal moisture and texture.
- Cooling allows the cake to set completely, developing deeper flavors and a more stable structure for serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1 of 8 servings)
- Calories: 469
- Sugar: 39g
- Sodium: 164mg
- Fat: 32g
- Saturated Fat: 19g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 164mg