| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 8 ounces chopped semisweet chocolate
- 2 sticks (1 cup) salted butter
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 6 large eggs
- 1/2 cup cocoa powder
- 1 tablespoon vanilla extract
- Dash of kosher salt
- Powdered sugar, for sprinkling
Instructions
- Preheat the oven to 325 degrees F. Spray a springform pan with cooking spray and line the bottom with a circle of parchment. Coat the top of the paper with the spray.
- Melt the chocolate and butter in a double boiler, stirring in 45-second intervals to avoid burning. Set aside to cool for several minutes.
- In the bowl of a mixer, beat the granulated sugar, brown sugar and eggs until fluffy. With the mixer on low, add the cocoa powder, vanilla and salt. Slowly drizzle in the cooled chocolate mixture and mix until just combined.
- Pour the batter into the pan and smooth the top. Rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Remove and allow to cool completely, then chill in the refrigerator for at least 2 hours or overnight.
- Just before serving, remove the cake from the pan and place it on a platter. Sprinkle the top with sifted powdered sugar.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 352 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 134 mg |
| Sodium | 182 mg |
Reviews
Absolutely delicious! For some reason, the chocolate settled to the bottom of the pan and created a hard tasty crust, it made it hard to cut and serve. Any idea what I did wrong?
This is one of my favorite make ahead desserts!
To answer a question so many asked, a 9” springform pan worked great. Also, do beat the eggs for a good 7-8 minutes so they fluff up. Delicious and super easy!
I’m upset because first of all it didn’t indicate what size springform pan to use, no info for high altitude and also iif the toothpick should come out clean. All she says is the top should be done but I googled other info after I took it out of the oven. I’m handicapped and it took a lot of effort for me to make this cake. The google info that I read said that you need to add eggs one at a time and that the batter should be gently mixed whereas I added all the eggs at oncelike Ree says to do….wrong! I’m just trying to help the next person avoid all of these conundrums. I went with re-Drummond because I usually value all of her recipes but this time she deserves zero! Thanks for wasting my ingredients!
Delicious! Garnish with a scoop of ice cream or some berries and just perfection. Fun to make. Will be a go to recipe from now on.
This is a fantastic recipe. Like others stated, it is helpful to note that it may take up to 10 minutes of beating in the stand mixer before the eggs are pale. Other than that, it is rather simple and perfect for all occasions.
How many inches spring form pan?
I have made this cake on numerous occasions. It is always a hit. Impressive enough for guests and perfect for a chocolate indulgence. It is my go to for my sons birthday every year. Thanks Ree!
This is the most delicious chocolate cake you’ll ever eat. Don’t worry about being flourless because you may never want another cake that takes flower! Absolutely wonderful and everyone raved about it but there was none left over for seconds. You have to make this!
Perfect!