Zutaten für Dense Bittersweet Chocolate Cake
- Unsalted Butter
- Bittersweet Chocolate
- Brewed Coffee
- Extra Large Eggs
- 1 1/2 cups (300g) granulated sugar
- Vanilla Extract
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Zubereitung von Dense Bittersweet Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour the sides and bottom of a 10-inch springform pan.
- In a heatproof bowl set over a pan of simmering water (double boiler), combine 8 ounces (227g) bittersweet chocolate, 6 tablespoons (85g) unsalted butter, and 1/4 cup (60ml) strong brewed coffee. Melt slowly, stirring frequently until smooth and glossy.
- Remove from heat and let cool slightly (about 5 minutes).
- In a large bowl, whisk together 6 large eggs, 1 1/2 cups (300g) granulated sugar, and 1 teaspoon pure vanilla extract until light and frothy (about 3-5 minutes).
- Gently whisk the cooled chocolate mixture into the egg mixture until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 75 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan on a wire rack. Once cooled, carefully remove the sides of the springform pan.
- Cover the cake with plastic wrap and refrigerate overnight before serving to allow the flavors to deepen and the cake to set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
68g
Fat
103g
Carbs
5g
