Chocolate Intensity Recipe

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Chocolate Intensity
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Ingredients
10
Count
Nutrition
522
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350º F. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom with a parchment round and butter the parchment. (If you're using a pan with a removable bottom like a springform, make sure to wrap the pan with 2 or 3 layers of foil.).
  2. Place chopped chocolate in a large bowl.
  3. In a saucepan over medium-high heat, stir butter, sugar and coffee until the butter is melted and mixture is boiling. Pour the hot mixture over your chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.
  4. In a medium bowl, whisk the eggs vigorously until blended. Whisk in the vanilla and salt. Slowly add about 3/4 cup hot chocolate mixture to the eggs, whisking constantly. (Tempering the eggs with a little bit of the hot chocolate mixture will prevent scrambled eggs when combining the two mixtures.) Add the egg mixture to the hot chocolate mixture and whisk to combine well.
  5. Strain the batter through a sieve (to catch any cooked egg bits) and then pour batter into prepared pan. Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan. Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly. Transfer cake pan to a cooling rack and cool for 20 minutes.
  6. Run a thin knife around the edge of the pan to loosen the cake. Place a cardboard round on top of the pan and invert the cake onto it. Remove pan and carefully remove the parchment paper. Refrigerate the cake for at least 2 hours before glazing with chocolate glaze.
  7. Place chopped chocolate in a medium bowl.
  8. In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the vanilla. Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 522.18 Kcal (2186 kJ)
Calories from fat 348.22 Kcal
% Daily Value*
Total Fat 38.69g 60%
Cholesterol 202.51mg 68%
Sodium 107.13mg 4%
Potassium 63.64mg 1%
Total Carbs 42.88g 14%
Sugars 37.57g 150%
Dietary Fiber 0.79g 3%
Protein 5.59g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.3mg 11%
Iron 1mg 6%
Calcium 57.7mg 6%
Amount Per 100 g
Calories 361.33 Kcal (1513 kJ)
Calories from fat 240.95 Kcal
% Daily Value*
Total Fat 26.77g 60%
Cholesterol 140.12mg 68%
Sodium 74.13mg 4%
Potassium 44.04mg 1%
Total Carbs 29.67g 14%
Sugars 26g 150%
Dietary Fiber 0.55g 3%
Protein 3.87g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 11%
Iron 0.7mg 6%
Calcium 39.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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