Ina Garten Bittersweet Chocolate Cake

Ina Garten bittersweet chocolate cake takes 1 hour and just butter, bittersweet chocolate and eggs to make a rich, fudgy, flourless-style dessert. This easy chocolate dessert fits Valentine's Day, dinner parties and Sunday dinners, and the simple recipe needs only one bowl and a whisk.

Pull the cake once the top puffs and cracks and the center no longer wobbles when you jiggle the pan. Bake it until a toothpick comes out clean and you lose the fudgy middle that makes this cake special.

Ina Garten went looking for a new chocolate cake everyone would love and found a French balois, something between a torte and a molten cake. It puffs up in the oven and sinks back as it cools, which gives it that dense, elegant texture.

Source: Modern Comfort Food (2020)

Ina Garten Bittersweet Chocolate Cake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

460

kcal

A crackly, shiny top gives way to a dense, fudgy center that sits somewhere between a torte and a molten cake. Melted chocolate and butter do most of the work, so the batter comes together in one bowl.

Ingredients

• 15 tablespoons unsalted butter, plus extra to grease the pan
  

• 7 ounces bittersweet chocolate, such as Lindt, broken
  

• 1 cup sugar
  

• 4 extra-large eggs, lightly beaten
  

• 1/2 teaspoon instant coffee granules, such as Nescafé
  

• 1/2 teaspoon kosher salt
  

• 1/4 cup all-purpose flour, plus extra for the pan
  

• Sweetened Whipped Cream (this page), vanilla ice cream, or crème fraîche, for serving
  

Directions

• Prep the pan: Preheat the oven to 350°F. Butter and flour an 8-inch springform pan, then set it aside.
• Melt the chocolate: Set a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Add 15 tablespoons butter and 7 ounces bittersweet chocolate, then stir now and then until smooth before taking the bowl off the heat.
• Mix the batter: Whisk 1 cup sugar into the chocolate mixture, then whisk in 4 lightly beaten eggs, 1/2 teaspoon instant coffee granules and 1/2 teaspoon kosher salt until smooth. Sprinkle 1/4 cup flour over the top and fold it in with a rubber spatula until it disappears.
• Bake the cake: Pour the batter into the pan and set it on a sheet pan. Bake for 30 to 40 minutes, until the top puffs and cracks and the cake doesn't wobble when you jiggle the pan.
• Cool and release: Cool the cake completely on a baking rack, and don't worry when it deflates, because that's normal. Then run a small knife around the edge and remove the sides of the pan.
• Slice and serve: Cut the cake into wedges and serve warm or at room temperature. Sweetened whipped cream, vanilla ice cream or crème fraîche all go well with it.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Nordic Ware 9-inch springform pan, OXO silicone spatula set, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does the cake sink after baking?

That's exactly what it's supposed to do. The cake puffs up in the oven, then falls back as it cools, which gives it a dense, fudgy texture and a crackly top.

How do I know when the cake is done?

Look for a puffed, cracked top and a center that doesn't wobble when you jiggle the pan. A toothpick won't come out clean with this cake, so don't wait for that.

Why should I check the cake early?

No two 8-inch pans are exactly alike, so baking time shifts from pan to pan. Start checking after 25 minutes so the center stays fudgy instead of drying out.

Can I serve it warm or does it need to cool?

Both work. Let it cool completely on the rack before you take off the pan sides. Then serve it warm or at room temperature with whipped cream, ice cream or crème fraîche.

Can I use a different pan?

An 8-inch springform pan is the best choice because it lets you release the cake without flipping it. If you use another size, watch the time closely, since the bake time changes with the pan.