Ingredients

The following ingredients have 11 Servings
  • Cake:
  • 2 ¼ cups (12 ounces) semi-sweet chocolate, chopped
  • 3/4 cup (1 ¼ sticks) unsalted butter, diced
  • 5 large eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¼ cup unsweetened cocoa powder, sifted
  • 2 tablespoons water
  • Glaze:
  • 3 tablespoons unsalted butter, room temperature
  • 4 ounces semi-sweet chocolate, chopped

Instruction

  • Preheat oven to 300°F, then grease a 9-inch springform pan and line bottom with parchment paper. Lightly grease parchment paper with butter or non-stick spray.
  • In a microwave-safe dish, melt semi-sweet chocolate and butter for 2 minutes, stopping every 30 seconds to stir until fully melted. Cool slightly before adding to mixer.
  • In a large bowl or mixer, mix together eggs, sugar, vanilla, salt, and 2 tablespoons of water. Beat on medium speed until mixture is foamy and slightly pale.
  • Reduce speed and slowly pour in melted chocolate. Once incorporated, add unsweetened cocoa powder and mix until just blended.
  • Pour cake batter into pan and bake for 40-45 minutes. Remove from oven and cool on a wire rack.
  • Run a knife around edges of pan to help release cake from pan. Use a sharp knife to level cake if you don’t want a domed top. Transfer to serving platter and refrigerate for 2 hours (longer if possible).
  • To glaze cake: melt butter and chocolate in a microwave-safe bowl until smooth. Pour warm glaze over chilled cake and use a flat spatula to evenly spread glaze around edges. Refrigerate for 30 minutes to set.
  • Bring cake back to room temperature before serving. Use a warm knife to cut slices, cleaning and warming knife between each slice.