- Calories 530
- Fat 44g
- Sat fat 26g
- Cholesterol 203mg
- Sodium 53mg
- Protein 6g
- Carbohydrate 37g
- Sugar 32g
- Fiber 2g
- Iron 1mg
- Calcium 49mg
How to Make It
Step 1
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
Step 2
In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
Step 3
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
Step 4
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Step 5
Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.
