Skill Level: Beginner
Ingredients
- 1 cup Unsalted butter
- 12 oz. Bittersweet baking chocolate, 70% cacao if possible
- 1 1/3 cups Granulated sugar
- 1 oz. Pure vanilla extract
- 8 each Egg yolks
- 2/3 cup Cocoa powder
- 1 tsp. Baking powder
- ¼ tsp. Table salt
Instructions
- Using a double broiling method, melt butter and chocolate on low heat, set aside to cool.
- Using a balloon whisk, whisk sugar and vanilla into chocolate mixture.
- Add eggs slowly, one at a time, and whisk with each egg addition. Avoid over mixing the batter.
- Whisk in cocoa powder, salt, and baking powder.
- Place mixture in a greased (oil works well), parchment paper lined sheet pan and bake at 325F for 10-15 minutes in steamy oven (you may want to place a pan of hot water into the oven while the cake is baking).
- Insert toothpick, cake should come out semi-clean.
- Cool on rack and wrap and refrigerate. Serves 8-12. Enjoy with berries and whipped cream.
Notes
Servings: 8-12
Serving Size: 2 oz. Nutrition Information: This cake is rich and delicious; however, a little bit goes a long way. Savor every bite and be sure to use a high quality chocolate. Gluten-free, dairy free (does contain butter), nut free.
Serving Size: 2 oz. Nutrition Information: This cake is rich and delicious; however, a little bit goes a long way. Savor every bite and be sure to use a high quality chocolate. Gluten-free, dairy free (does contain butter), nut free.