Dense Bittersweet Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Ingredients:
1 pound unsalted butter |
1 pound high quality bittersweet chocolate, chopped |
1 cup coffee, brewed strong |
8 extra-large eggs |
1 cup sugar |
1 tablespoon vanilla extract |
Directions:
1. Preheat the oven to 350 degrees F.
2. Butter the sides and bottom of a 10-inch springform pan and set aside.
3. In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
4. In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
5. Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
6. Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
7. Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
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