Azo Family Chocolate Cake
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8½ounces (2 sticks plus 1 tablespoon) unsalted butter, more for greasing pan
- 7ounces bittersweet chocolate (50 percent or higher cocoa), chopped
- 5large eggs, separated
- 1cup sugar
- ½cup all-purpose flour
- Pinch of salt
- Whipped cream for serving (optional)
Nutritional analysis per serving (10 servings)
410 calories; 28 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 5 grams protein; 56 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8½ ounces butter and the chocolate. Stir to blend.
- Step 2
In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan.
- Step 3
Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream.
Private Notes
Comments
Wow, so good. Very rich and fudgey. I baked it in a tart pan with removable bottom for 20 min, which was perfect. Only changes next time will be to up the salt just a little & use a darker chocolate. I used 72% and a scant cup of sugar and I think 80% or so would be even better. This is a cake to keep in my back pocket for special occasions.
Killer! I've made it several times and it delivers. My go-to for birthdays; well, it's tied with Amanda Hesser's Dump-It Cake. Both are delicious and chocolatey.
Truly Fantastic. I used 70% chocolate which was great. Could possibly go higher, but I also added 1 tsp of espresso powder to the melted chocolate/butter which seemed to help! I baked it for 20 minutes but may try 19 next time. And for those wondering, the NYT article accompanying this recipe calls for covering and refrigerating the springform pan (no need to remove cake from pan before refrigerating). I may try to cool the bottom of the pan proactively with ice cubes over my sink next time.
LOVE this recipe and have made it many times. A few tips: if you use Ghirardelli bittersweet 60% chocolate chips its a little over 1 1/3 cup of chips. You can serve at room temp or slightly warm w/out all the refrigerating. I butter and sugar a regular cake pan to keep nonstick. Only tricky part as others have mentioned is the cook time--err on the side of underbaking. it firms up. pro tip: I often split batter into 2 6" cakes (each get half). Cooks in ~16 mins and so cute for a small gathering.
Very tasty recipe. I made a sweetened rum whipped cream which paired very well. My only issue was I overcooked it, so it wasn’t fudgy. The recipe does say to use a proper thermometer for the oven temp which of course I didn’t. If you don’t have one, set the timer for less and keep checking on it. I’m looking forward to making this again and keeping at eye on it while it’s baking.
Made this twice now. Great taste but 25 minutes is much too long for a gooey center. 25 still gives a great cake but not gooey like pictured. Will try 20 next time.
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