Ingredients
- 1 pound chocolate with a cocoa-solids content of at least 70 percent
- 2 ½ sticks unsalted butter
- 6 eggs, preferably organic
- Nutritional Information
Nutritional analysis per serving (6 servings)
771 calories; 65 grams fat; 39 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 41 grams sugars; 9 grams protein; 287 milligrams cholesterol; 84 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Preheat oven to 425. Generously grease a 10-inch springform cake pan and line with baking parchment.
- Break the chocolate into pieces and melt with the butter in a bowl over simmering water.
- In a separate bowl over simmering water, beat the eggs until they start to thicken. Remove from heat and beat about 4 or 5 more minutes. Fold half the eggs into the melted chocolate, then fold in the remainder. Pour the batter into the pan and cover with buttered foil.
- Place in a bain-marie of very hot water. It is essential, if the cake is to cook evenly, that the water comes halfway up the side of the cake pan.
- Bake for five minutes, remove the foil and bake for 10 minutes longer until just set. Remove from the water and cool in the pan. Unmold when completely cool.
- Good-quality chocolate is a must for this recipe. I used El Rey, but Rococo, Valrhona, Amedei and Green and Black’s Organic are all good brands.
15 minutes
Dining and Cooking