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Dense Bittersweet Chocolate Cake Recipe

Indulge in this decadent, flourless bittersweet chocolate cake, a Passover-friendly recipe adapted from Ina Pinkney's 'Sweet Dreams'. Rich, intensely chocolatey, and surprisingly easy to make, this recipe is perfect for impressing guests or enjoying a special treat. Skip the flour and savor every bite of this moist and unforgettable cake!

Prep Time 20 mins
Cook Time 75 mins
Calories 395.9 kcal
Protein 10g
Rating 5.0 (2 Reviews)
Dense Bittersweet Chocolate Cake 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dense Bittersweet Chocolate Cake

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How to Make Dense Bittersweet Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease and flour the sides and bottom of a 10-inch springform pan.
  2. 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.
  3. Remove from heat and let cool slightly (about 5 minutes).
  4. 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).
  5. Gently whisk the cooled chocolate mixture into the egg mixture until just combined. Do not overmix.
  6. Pour batter into the prepared pan and bake for 75 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  7. Let the cake cool completely in the pan on a wire rack. Once cooled, carefully remove the sides of the springform pan.
  8. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Desserts Cakes Dietary Low Sodium Low In Something 4 Hours Or Less