CHOCOLATE CAKE
Provided by Jonathan Reynolds
Categories dessert
Time 1h25m
Yield 12 to 14 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan and line the bottom with parchment paper. Set the pan on a square of heavy-duty aluminum foil and bring the foil up around the sides of the pan. Set aside.
- Combine the butter and chocolates in a saucepan and melt over medium heat, whisking until smooth. Transfer to a heatproof measuring cup.
- In the bowl of an electric mixer with the paddle attachment, beat the eggs and sugar for 5 minutes at medium-high speed. With the mixer running, pour in the espresso and beat until blended, then the butter-chocolate mixture, beating until blended.
- Pour the batter into the prepared pan and bake for 55 minutes. (The cake will crack around the rim.) Remove from the oven and cool on a wire rack for about 20 minutes. Cover with plastic wrap or aluminum foil and refrigerate for at least 30 minutes (or up to a month).
- Twelve to 24 hours before serving, take the cake out of the refrigerator. Remove the sides of the pan, slide a metal spatula under the parchment paper and slide the cake onto a serving plate. Serve with whipped cream.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 14 grams, Carbohydrate 39 grams, Fat 43 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 26 grams, Sodium 55 milligrams, Sugar 33 grams, TransFat 1 gram
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