55 minutes
A decadent dessert with a dense, rich texture and deep chocolate flavor, featuring bittersweet chocolate and a hint of coffee.
tablespoons
Bittersweet Chocolate
0 oz
cups
Extra Large Eggs, lightly beaten
each
Instant Coffee Granules
teaspoons
teaspoons
cups
1. Prepare the Pan
Preheat your oven to 350°F (175°C). Butter an 8-inch springform pan and dust it with flour to prevent sticking.
2. Melt Chocolate and Butter
In a heatproof bowl set over a pot of simmering water, melt the butter with the bittersweet chocolate, stirring occasionally until smooth and glossy.
3. Add Sugar and Eggs
Whisk the sugar into the melted chocolate mixture until it dissolves, then incorporate the lightly beaten eggs.
4. Add Coffee and Salt
Mix in the instant coffee granules and kosher salt into the mixture until smooth.
5. Fold in Flour
Gently fold in the all-purpose flour just until there are no visible streaks.
6. Bake the Cake
Pour the batter into the prepared springform pan and bake for 30 to 40 minutes. The cake is done when the top has cracked slightly and the center no longer wobbles.
7. Cool and Serve
Allow the cake to cool completely on a rack, then run a knife around the edge and release it from the pan. Serve at room temperature or slightly warm with your choice of sweetened whipped cream, vanilla ice cream, or crème fraîche.
Use high-quality bittersweet chocolate with at least 70% cocoa content for a deep, nuanced flavor. Premium brands like Valrhona, Callebaut, or Guittard are recommended.
Check for doneness a few minutes before the recipe's suggested time. A toothpick should come out with a few moist crumbs. The cake will continue cooking slightly as it cools.
Melt chocolate and butter carefully using a double boiler or microwave in short bursts, stirring frequently to avoid scorching. Allow to cool slightly before adding to the batter.
Ensure eggs and dairy are at room temperature for better incorporation and a smoother batter, leading to a uniform crumb and rise.
Let the cake cool in the pan for about 10 minutes before removing the sides. Cool completely on a wire rack to avoid a soggy bottom.
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