Instructions
- Step 1: Preheat oven and grease pan Preheat your oven to 350 degrees. Use a tablespoon of the butter to coat the sides and bottom of a 9-inch springform pan.
- Step 2: Melt chocolate, butter, and salt in microwave Combine the chocolate, remaining butter, and salt in a large microwave-safe bowl. Microwave at 75 percent power for 2 minutes, and stir. Then microwave 2 minutes more, until completely melted.
- TIP: Add ¼ cup coffee-flavored liqueur to the bowl before melting the chocolate for an even richer flavor.
- Step 3: Beat eggs and sugar until thickened Combine the eggs and sugar in the large mixing bowl and beat for 10 minutes with your mixer until it thickens.
- Step 4: Add the chocolate to the egg mixture Fold the melted chocolate to the egg mixture with a rubber spatula and stir until it is evenly combined.
- Step 5: Pour into pan and bake Pour the batter into the pan and bake for 1 hour and 25 minutes. Remove the cake from the oven when the edges are set and start to pull away from the sides of the pan.
- TIP: Stick a toothpick in the center of the cake to see if it’s done. The toothpick should come out wet, but not gooey.
- Step 6: Cool on a wire rack; remove sides of pan Cool the cake completely on a wire rack. Then remove the sides of the pan and transfer the cake to a cake plate.
- Step 7: Garnish with sugar or cocoa powder Garnish by sprinkling confectioners’ sugar or cocoa powder over the top of the cake. Serve at room temperature with a dollop of fresh whipped cream.
- FACT: Aztec priests offered chocolate as a gift to their gods and served chocolate drinks to leaders during special ceremonies.
You Will Need
- 12 oz. semisweet chocolate chips
- 13 tbsp. butter
- u00bc tsp. salt
- 6 large eggs
- 1u00bd c. granulated sugar
- Confectioners’ sugar
- Cocoa powder
- Fresh whipped cream
- 9″ springform pan
- Microwave oven
- Large microwave safe bowl
- Large mixing bowl
- Mixer
- Rubber spatula
- Toothpick
- Wire rack
- Cake plate
- u00bc c. coffee-flavored liqueur
