Bittersweet Chocolate Cake Recipe

Name: Bittersweet Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter and flour for coating the pan; 8 ounces bitter or semi-sweet chocolate (at least 70% cocoa solids), coarsely chopped (fresh, fragrant chocolate is essential); 6 tablespoons (3/4 stick) unsalted butter; 2/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon Kosher salt; 2 large eggs; 2 teaspoons vanilla extract or half vanilla extract and half Cognac; 1/2 cup sugar; 1 or 2 teaspoons cocoa powder

Servings: persons

Butter and flour for coating the pan
8 ounces bitter or semi-sweet chocolate (at least 70% cocoa solids), coarsely chopped (fresh, fragrant chocolate is essential)
6 tablespoons (3/4 stick) unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
2 large eggs
2 teaspoons vanilla extract or half vanilla extract and half Cognac
1/2 cup sugar
1 or 2 teaspoons cocoa powder

1
Position the rack in the middle of the oven. Preheat the oven to 350u00b0.
2
Rub the inside of an 8-inch cake pan or a springform pan with butter. Swirl a few teaspoons of flour around to coat completely. Invert the pan and tap out the excess.
3
Combine the chocolate and butter in the top of a double boiler over simmering water. (Or, alternatively, combine in a medium, heavy saucepan and set on a flame tamer/diffuser over very low heat). Stir occasionally until the chocolate is melted. Set aside to cool.
4
Meanwhile, sift the flour, baking powder, and salt into a bowl; whisk well and set aside.
5
Combine the eggs, vanilla extract in a large bowl. Whisk until foamy. Add the sugar and whisk until light and frothy, 1 minute. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time.
6
Pour the batter into the prepared pan. Bake 22 to 25 minutes until a skewer inserted 1 inch from the edge comes out clean. When inserted in the center, a bit of moist batter will cling to it. Do not over bake.
7
Cool the cake on a rack 10 minutes, then invert onto a plate. Invert back onto the rack so the shiny side is up. Cool the cake completely before sliding it onto a serving plate. Sift the cocoa over the top.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Butter and flour for coating the pan, 8 ounces bitter or semi-sweet chocolate (at least 70% cocoa solids), coarsely chopped (fresh, fragrant chocolate is essential), 6 tablespoons (3/4 stick) unsalted butter, 2/3 cup all-purpose flour, and more.

Yes, Bittersweet Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bittersweet Chocolate Cake

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