Use the best chocolate you can afford.
silkiest, most supremely-chocolate ganache you’ve ever had. As
mentioned, it’s equally good a few days later – in fact maybe better the next day.
Use ScharffenBerger chocolate for this cake, you’ll appreciate it when you taste
your first melt-in-your-mouth bite.
10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 g) sugar
And any of the following options:
1 T instant espresso/coffee or
1 T vanilla or
2 T Grande Marnier and 1 T Grated Orange Rind (Optional)
Preheat the oven to 350F (175C).
1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa
powder, tapping out any excess. If you suspect your springform pan
isn’t 100% water-tight, wrap the outside with aluminum foil, making
sure it goes all the way up to the outer rim, you can also line the pan
2. Melt the chocolate and butter in a double boiler (or microwave),
stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in
the melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top
of the pan snugly with a sheet of foil. Put the springform pan into a
larger baking pan, such as a roasting pan, and add enough hot water to
the baking pan to come about halfway up to the outside of the cake
Bake for 1 hour and 15 minutes.
You’ll know the cake is done when it feels just set, like quivering
chocolate pudding. If you gently touch the center, your finger should
come away clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake
cool completely on a cooling rack.
Serve thin wedges of this very rich cake at room temperature, with
creme anglaise, ice cream, or whipped cream.
Storage: This Chocolate Cake can be wrapped and chilled in the
refrigerator for 3-5 days.