One of my most favorite things in the world is chocolate cake. I came across this recipe about a year ago and have attempted it a few times. The first time I failed miserably as I didn’t use a spring form pan. This time it came out imperfectly perfect.
I was saving my Belgian chocolates for a special occasion and then I thought, why? I hate it when I save things for special occasions. I woke up with a hankering for chocolate cake, so what better of an occasion, right?
I really could have just devoured every single piece right out of the package…
Don’t you just want to sink your teeth into it?
The whipped cream, oh the whipped cream was just as divine.
I love how dense this cake is. It’s like eating a brownie cake.
2 sticks + 1 1/2 tbsp butter
8.8 oz coarsely chopped dark chocolate (70%)
1/3 cup + 1 1/2 tbsp coffee
4 large eggs, at room temperature
3/4 cup + 1 1/2 tbsp sugar
1 tsp vanilla extract
pinch of salt
Heat oven to 350 degrees. Grease a spring form pan and cover the base with baking paper.
Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in coffee, then set aside.
In a large bowl, whip eggs, sugar and vanilla until very light and fluffy, about 4-5 minutes.
Stir chocolate mixture into egg mixture with a spatula. Stir until smooth. Add a pinch of salt.
Pour batter into the prepared spring form pan and bake for 40-45 minutes. Let cake cool before removing it from the pan. Refrigerate for a couple of hours. Dust top with powered sugar and serve with a side of whipped cream.
Recipe adapted from www.callmecupcake.se