Ina Garten Bittersweet Chocolate Cake
This is a flourless chocolate cake made with high-quality bittersweet chocolate, butter, eggs, and sugar. It’s baked gently and served with a dusting of cocoa powder or a dollop of whipped cream. The texture is somewhere between a mousse and a fudge brownie—intensely chocolaty, but smooth and light on the palate.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
-
1/2 pound (2 sticks) unsalted butter
-
1 pound high-quality bittersweet chocolate (60–70%), chopped
-
1½ cups granulated sugar
-
6 extra-large eggs, at room temperature
-
1/4 cup unsweetened cocoa powder (plus more for dusting)
-
1 teaspoon pure vanilla extract
-
1/4 teaspoon kosher salt
-
Optional: lightly sweetened whipped cream or crème fraîche for serving
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9-inch round springform pan. Line the bottom with parchment paper and butter the paper for easy release.
Place the butter and chopped chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until smooth and melted. Remove from heat and let cool slightly.
In a large mixing bowl, combine the eggs, sugar, vanilla, salt, and cocoa powder. Whisk until smooth and well combined.
Slowly add the melted chocolate mixture to the egg mixture, whisking constantly to avoid scrambling the eggs. Mix until smooth and fully blended.
Pour the batter into the prepared pan. Smooth the top and bake for 35–40 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
Allow the cake to cool completely in the pan. Then cover and refrigerate for at least 4 hours or overnight for best texture.
Remove from the springform pan. Dust with cocoa powder and slice using a warm knife. Serve with whipped cream or berries if desired.