Prep 15 mins
Cook 25 mins
Another fabulous recipe from the Splendid Table. Very easy to make and it was amazing! Very rich and definitely not healthy but so worth it. Will satisfy the most demanding chocolate craving.
- 7 ounces bittersweet chocolate, broken up (two 3.5-ounce bars of Valrhona 71%, Michel Cluizel 67% to 72%, El Rey 70%, Lindt Excellence 70%, Sch)
- 3 ounces unsweetened chocolate, broken up
- 5 ounces unsalted butter
- 2 1⁄2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 1 1⁄3 cups sugar
- 1⁄4 teaspoon salt
- 2 tablespoons instant espresso coffee powder
- 3 tablespoons water, very hot
- 5 large eggs
- 1⁄3 cup unbleached all-purpose flour
- 4 ounces bittersweet chocolate, broken into bite-size pieces
- Preheat oven to 350°F; butter and flour a shiny 9-inch springform pan.
- Put the first quantities of chocolate (bittersweet and unsweetened) and the butter together in a medium-sized microwave safe bowl. Melt for 3 to 4 minutes at medium power. Check by stirring. Chocolate holds it shape when microwaved. Or melt in a heatproof bowl over simmering water.
- Mix the espresso into the hot water until dissolved.
- With a whisk, beat together the cinnamon, vanilla, sugar, salt, espresso, and eggs until creamy.
- Stir in the flour to thoroughly blend.
- Then blend in the chocolate/butter mixture until smooth.
- Stir in the broken-up chocolate bar.
- Pour the batter into the springform pan.
- Bake 25 minutes, or until a knife inserted in the center comes out with a few generous, moist streaks of chocolate.
- Cool on a rack 30 minutes (you could then wrap the cake and chill it up to 2 days). Serve warm, or at room temperature.
- A dollop of unsweetened whipped cream actually gives balance to rich, intensely flavored sweets like this cake.