Bittersweet Chocolate Cake

Bittersweet Chocolate Cake
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2005

Nutritional Information

  • Per Serving
  • Calories 403.09Calories From Fat 68.05%
  • Calcium 30.91mg
  • Carbohydrate 35.17g
  • Cholesterol 98.59mg
  • Fat 30.79g
  • Fiber 2.42g
  • Iron 1.53mg
  • Protein 4.93mg
  • Sat Fat 17.43g
  • Sodium 123.36mg
What does this mean? See Nutrition 101 .

Quick Tip

Chocolate candy
Gourmet chocolate contains high-quality cacao beans and a high percentage of cocoa butter. Inferior chocolate often has sugar added to mask the flavor.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.