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Bittersweet Chocolate Cake

Makes one 9-inch cake.  If you like, sub in semisweet chocolate chips for the bittersweet chocolate, especially if you're in a hurry  -- it will save the somewhat messy step of hacking up chocolate bars.
Course: Dessert
Author: Suzanne Cowden


  • 16 ounces bittersweet chocolate, chopped into small pieces
  • 10 tablespoons unsalted butter, sliced into small pieces
  • 5 large eggs
  • pinch salt
  • 1 teaspoon vanilla
  • 1 tablespoon unbleached all-purpose flour


  • Line the bottom of a 9-inch spring form pan with parchment paper.  Grease the top of the paper and the sides of the pan.  Set aside.
  • Melt chocolate and butter in a double boiler or in a metal bowl over simmering water, stirring frequently, until smooth.  Remove from heat.  Add vanilla extract and stir until smooth.  Set aside.
  • Whisk eggs and salt in the bowl of a standing electric mixer at high speed until they triple in volume and turn very pale yellow, about 8 minutes.   Fold half of the chocolate mixture into to egg mixture with a silicone spatula.  Sprinkle flour over the top of the egg-chocolate mixture and add the remaining chocolate.  Fold until fully incorporated.
  • Pour mixture into prepared pan.  Bake for 20 minutes in an oven preheated to 375° F.  The center will still be soft.  Remove from the oven and cool for at least 30 minutes before cutting.
  • To prepare ahead of time, after removing the cake from the oven, cool to room temperature, top the pan with plastic wrap, and refrigerate for up to 2 days.  Let sit at room temperature for about an hour to take the chill of, if desired.