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Ingredients
1 pound chocolate with a cocoa-solids content of at least 70 percent
2 ½ sticks unsalted butter
6 eggs, preferably organic
Nutritional analysis per serving
21 grams carbs; 112 milligrams cholesterol; 327 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 28 grams fat; 2 grams fiber; 32 milligrams sodium; 4 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425. Generously grease a 10-inch springform cake pan and line with baking parchment.
- Step 2
Break the chocolate into pieces and melt with the butter in a bowl over simmering water.
- Step 3
In a separate bowl over simmering water, beat the eggs until they start to thicken. Remove from heat and beat about 4 or 5 more minutes. Fold half the eggs into the melted chocolate, then fold in the remainder. Pour the batter into the pan and cover with buttered foil.
- Step 4
Place in a bain-marie of very hot water. It is essential, if the cake is to cook evenly, that the water comes halfway up the side of the cake pan.
- Step 5
Bake for five minutes, remove the foil and bake for 10 minutes longer until just set. Remove from the water and cool in the pan. Unmold when completely cool.
Good-quality chocolate is a must for this recipe. I used El Rey, but Rococo, Valrhona, Amedei and Green and Black's Organic are all good brands.
Private Notes