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Chocolate Intensity



Preheat oven to 350 degrees F.
Butter the bottom and sides of a 9-inch round cake pan.
Line the bottom with a parchment round and butter the parchment.
(If you're using a pan with a removable bottom like a springform, make sure to wrap the pan with 2 or 3 layers of foil.
Place chopped chocolate in a large bowl.
In a saucepan over medium-high heat, stir butter, sugar and coffee until the butter is melted and mixture is boiling.
Pour the hot mixture over your chopped chocolate.
Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.
In a medium bowl, whisk the eggs vigorously until blended.
Whisk in the vanilla and salt.
Slowly add about 3/4 cup hot chocolate mixture to the eggs, whisking constantly.
(Tempering the eggs with a little bit of the hot chocolate mixture will prevent "scrambled eggs" when combining the two mixtures.
) Add the egg mixture to the hot chocolate mixture and whisk to combine well.
Strain the batter through a sieve (to catch any cooked egg bits) and then pour batter into prepared pan.
Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan.
Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly.
Transfer cake pan to a cooling rack and cool for 20 minutes.
Run a thin knife around the edge of the pan to loosen the cake.
Place a cardboard round on top of the pan and invert the cake onto it.
Remove pan and carefully remove the parchment paper.
Refrigerate the cake for at least 2 hours before glazing with chocolate glaze.
Place chopped chocolate in a medium bowl.
In a small saucepan, bring the cream to a boil.
Remove pan from heat and add the chopped chocolate.
Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth.
Gently stir in the vanilla.
Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.