Rating: 2.5 stars
49 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 22
  • 1 star values: 11
Sally Schneider

Gallery

Credit: Hector Sanchez

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Meanwhile, sift the flour, baking powder, and salt into a bowl. Whisk together and set aside.

  • 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.

  • 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.

Nutrition Facts

calcium 30.9mg; 403 calories; calories from fat 68.1%; carbohydrates 35.2g; cholesterol 98.6mg; fat 30.8g; fiber 2.4g; iron 1.5mg; protein 4.9mg; saturated fat 17.4g; sodium 123.4mg.
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