| Total: | 3 hr 35 min |
| Prep: | 30 min |
| Inactive: | 2 hr 30 min |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/3 cups sugar, divided
- 3/4 cup freshly brewed coffee
- 7 ounces bittersweet chocolate (62 percent) finely chopped
- 2/3 cup Dutch-processed cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon brandy
- 3 large eggs, separated plus 3 egg whites
- 1/3 cup cake flour
- 1/4 teaspoon cream of tartar
- Chocolate Glaze, recipe follows
- 6 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons honey
Instructions
- Preheat oven to 350 degrees F and position rack in the center.
- Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.
- Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.
- In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.
- Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.
- Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.
- Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 490 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 5 g |
| Sugar | 63 g |
| Protein | 7 g |
| Cholesterol | 90 mg |
| Sodium | 129 mg |
Reviews
This cake has a wonderful chocolate taste but the consistency is without the slightest crumble, so it resembles a brownie but without any crumbs. The knife, wet or dry, comes out and brings pieces of the cake with it. I won’t make it again because of the consistency despite my cake appearing to end up perfectly cooked. The cake is so rich that 6-8 servings is a gross understatement. The cake needs unsweetened whip cream on top to lighten the denseness and reduce the sweetness to a manageable level. All in all, not worth the effort. Too many better chocolate cakes await with equally good taste that are more presentable.
My sister made this cake for special occasions. She passed away, and I’ve made the cake more than once. A bunch of times. Its fabulous. Ashamed to say I even neglected to mention it belongs to Tyler. Fantastically special.
I have been making this recipe since it first aired in 2003. It is unbelievable for all true chocolate lovers…very decedent!! I use Valhrona bittersweet chocolate and Valhrona dutch cocoa. Only the best ingredients for the best deserts. I serve with a dollop with whip cream and fresh raspberries and serve the cake slice on a raspberry coulee. A tip in slicing is use a hot knife and reheat in the hot water after each slice. For easy movement make sure you put cake on a cardboard cake round right after cooling from the oven before in put in the refrigerator. Best Cake !!!!
I do not write many reviews but this cake is incredible. It looks impressive but it is actually easy to make. I like that it does not call for many ingredients and they are fairly inexpensive and readily accessible. I followed the recipe exactly except I replaced the brandy with vanilla extract. This cake is actually better made the day before. You do not have to have to let it come to room temp to serve. It is very soft, creamy and custard-like straight from the fridge. Does anyone has any tips on how to move it to a cake plate after letting the ganache set? I have trouble serving it without making a bit of a mess.
Absolutely perfect !! Baked this cake for my father’s birthday and everyone loved it. So rich and moist. For the cake, I used Lindt 70 percent chocolate, and for the glaze, I used Lindt Intense Orange. The orange flavor mixed really well with the honey. Perfectrecipe, don’t change a thing !!
Absolutely delicious. Perfect as it was – I didn’t change anything and all of my guests went crazy over it. Will definitely make it again.
The only thing that I noticed was that the glaze didn’t need any time to set. Had I let it set, it would have gotten too thick.
This was luxiouious and silky, rich and decadent and not so sweet, like Sprinkles cupcake frosting (I did not level off the sugar, but almost the cup and 1/3 the recipe asked for. I used Ghiradelli 60% bittersweet bars and Bensdorp cocoa powder. You can slightly taste the brandy flavor in the beginning but later as the cake sat, it wasn’t as strong. As one reviewer asked if the middle should be unset after 35 minutes, and answer is yes, it will set nicely after chilling. I would definitely recommend this!
I have made this several times now, especially when I really want to show off my baking skills. Everyone who has had it and who likes dark chocolate loves it! It seemed complicated the first time I made it, but since it has not seemed that difficult. I think that with a little decorating, it would be a worthy dessert for the finest restaurant.
If you love dark chocolate, dense, rich desserts, than this is where it is at! I made this for my sister’s birthday and she, and all my family, loved it! In reading the other reviews I would respond to a couple of issues. It it not fudge like or brownie like in any real sense of the word. It is so much more than that and quite the elegant dessert. If you don’t have wide aluminum foil then take two pieces, 12″ in length each, and put one on top of the other and fold one set of edges over on each other 3-4 times to provide a water tight seal on a single piece now about 18″ wide when the sheets are opened and laid flat. This cake almost rises to the top of the pan when fully cooked and falls significantly when it cools, so be prepared for that. I used Grand Marnier in place of the brandy and it worked great! If I have one even slightly negative thought it would be it seems a little sweet. That is getting really critical though because this is a wonderful dessert.
One of the best chocolate cakes I’ve ever tasted. And I made with your help. Thank you!