Decadent Chocolate Cake
Published November 3, 2001
- Total Time
- 1 hour 15 minutes
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Ingredients
8 ounces unsalted butter, at room temperature, plus more for buttering pan
4 bars (3½ ounces each) Lindt bittersweet chocolate, broken up
3 whole eggs
3 egg yolks
⅓ cup sugar
½ cup all-purpose flour
Nutritional analysis per serving (8 to 10 servings)
124 grams carbs; 140 milligrams cholesterol; 1086 calories; 24 grams monosaturated fat; 3 grams polyunsaturated fat; 44 grams saturated fat; 73 grams fat; 11 grams fiber; 42 milligrams sodium; 10 grams protein; 103 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 350 degrees. Butter an 8- or 9-inch round baking pan and line the bottom with parchment paper. Butter parchment.
- Step 2
Combine the butter and chocolate in a heat-safe bowl and set over a pan of hot water. Heat over medium fire, stirring until the mixture is melted. Remove bowl from heat and set aside.
- Step 3
In another bowl, beat the eggs and egg yolks until frothy. At medium speed, beat in the sugar until creamy. Beat in the flour. Fold flour mixture into chocolate mixture with a rubber spatula until blended. Spread in the prepared pan. Bake the cake until set in the center, 40 to 50 minutes. Let cool. Remove the cake from the pan and peel off parchment.
Private Notes
Comments
Baked 40 minutes - result was inedibly dry.