Bittersweet Chocolate Cake

Bittersweet Chocolate Cake
Hector Sanchez

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Serves 8
preparation
30
minutes
cooking
60
minutes

Ingredients

8
ounces
bittersweet or semisweet chocolate (at least 70 percent cocoa), coarsely chopped
6
tablespoons
unsalted butter (3/4 stick)
2/3
cup
all-purpose flour
1/2
teaspoon
baking powder
1/4
teaspoon
salt
2 large eggs
2
teaspoons
vanilla extract
1/2
cup
sugar
1 to 2 teaspoons cocoa powder (preferably infused with a vanilla bean)

Directions

  1. Position rack in middle of oven. Preheat oven to 350° F. Rub the inside of an 8-inch cake pan or springform pan with butter. Swirl flour around to coat the pan, then tap out the excess.
  2. Combine the chocolate and butter in the top of a double boiler over simmering water. Stir occasionally until the chocolate is melted. Set aside to cool.
  3. Meanwhile, sift the flour, baking powder, and salt into a bowl. Whisk together and set aside.
  4. Combine the eggs and vanilla extract in a large bowl, then whisk until foamy. Add the sugar and whisk about 1 minute or until light and frothy. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time.
  5. Pour the batter into the prepared pan. Bake 22 to 25 minutes or until a skewer inserted 1 inch from the edge comes out clean. (When the skewer is inserted in the center, a bit of moist batter should cling to it.) Cool the cake on a rack for 10 minutes, then invert onto a plate. Invert back onto rack so the shiny side is up. Cool the cake completely before sliding it onto a serving plate. Sift the cocoa over the top.
Sally Schneider
August 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 68.05 %
  • Calcium 30.91 mg
  • Carbohydrate 35.17 g
  • Cholesterol 98.59 mg
  • Fat 30.79 g
  • Fiber 2.42 g
  • Iron 1.53 mg
  • Protein 4.93 mg
  • Sat Fat 17.43 g
  • Sodium 123.36 mg
What does this mean? See Nutrition 101.

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