Dense Bittersweet Chocolate Cake
Indulge in pure chocolate decadence with this dense bittersweet chocolate cake, a dessert that's rich, fudgy, and irresistibly satisfying. Crafted with premium bittersweet chocolate (70% cocoa or higher), creamy unsalted butter, and a hint of vanilla, this elegant cake strikes the perfect balance between intense chocolate flavor and a luscious, melt-in-your-mouth texture. Its minimal use of flour allows the chocolate to take center stage, while a dash of sea salt enhances every bite. With just 20 minutes of prep time and a simple yet sophisticated baking process, this cake is ideal for special occasions or whenever you're craving chocolate indulgence. Dust it with cocoa powder for an extra touch of elegance and serve it as is or paired with fresh berries for a show-stopping finale. Whether you’re a seasoned baker or a chocolate lover exploring new recipes, this bittersweet masterpiece is sure to impress!
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Recipe Information
Ingredients
- 300 grams bittersweet chocolate (70% cocoa or higher)
- 200 grams unsalted butter
- 200 grams granulated sugar
- 5 pieces large eggs
- 50 grams all-purpose flour
- 0.5 teaspoons sea salt
- 1 teaspoons vanilla extract
- 1 tablespoons cocoa powder (for dusting, optional)
Instructions
Preheat your oven to 170°C (340°F). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
Chop the bittersweet chocolate into small pieces and place it in a heatproof bowl along with the unsalted butter. Melt them together over a double boiler or in the microwave using 20-second intervals, stirring after each interval until smooth.
Once the chocolate and butter are melted, whisk in the granulated sugar until fully incorporated. Set aside to cool slightly.
In a separate bowl, beat the eggs together until frothy. Gradually add the eggs to the chocolate mixture, whisking continuously to avoid cooking the eggs.
Sift the all-purpose flour and sea salt into the mixture, and gently fold in. Add the vanilla extract and mix until just combined. Avoid overmixing to maintain the cake's dense texture.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 28–32 minutes, or until the edges are set and a slight wobble remains in the center. Do not overbake; the center should be soft for a fudgy texture.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully release the springform ring and let the cake cool to room temperature.
Dust with cocoa powder before serving, if desired. Slice and enjoy the dense bittersweet chocolate goodness!
Nutrition Facts
Calories |
4602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.5 g | 419% | |
| Saturated Fat | 183.2 g | 916% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1373 mg | 458% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 387.6 g | 141% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 275.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 414 mg | 32% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2671 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
