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Chocolate Cake

DAVID LEBOVITZ(11)
Linda Kampersal: "This was one of easiest and best cakes I have eve…" Read More
4Ingredients
Seconds
980Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 10 ounces semisweet chocolate (or bittersweet, coarsely chopped)
  • 7 ounces butter (salted or unsalted, cut into pieces)
  • 5 large eggs (at room temperature)
  • 1 cup sugar
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    NutritionView More

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    980Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories980Calories from Fat610
    % DAILY VALUE
    Total Fat68g105%
    Saturated Fat40g200%
    Trans Fat
    Cholesterol370mg123%
    Sodium380mg16%
    Potassium360mg10%
    Protein11g22%
    Calories from Fat610
    % DAILY VALUE
    Total Carbohydrate96g32%
    Dietary Fiber4g16%
    Sugars90g180%
    Vitamin A30%
    Vitamin C
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(11)

    Linda Kampersal 7 months ago
    This was one of easiest and best cakes I have ever made. It is more like a ganache and a little goes a long way. This is my new bring to party dish. Can’t say enough good things about it.
    Josephine Kamas a year ago
    Even Though I know this would be delicious The tin foil is very confusing an dkind of frustrating! Ca you just mak ethe batter like a normal cake?
    Meghan Alard 2 years ago
    Utterly delectable but not quite sure how it’s idiot proof because it’s pretty involved. But totally worth the effort. We served it with whipped cream and raspberries
    Amelia D. 3 years ago
    It turned out great however, I needed to almost bake it twice because of the pan sitting in the water. The next time I make this cake, I'm going to use my glass cookware without the extra pan with the water in it but it was it's really yummy.
    liz 3 years ago
    This cake turned out great! It was just challenging enough to be fun, but not impossible. I am an intermediate level cook. My guests loved this cake!
    A 4 years ago
    I didn't have tin foil to cover it so it came out a bit dry, still very good and chocolatey! Also, I added chopped walnuts to the batter for a nice crunchy texture
    Fate 4 years ago
    I didn't have a spring pan so I made due with a baking dish, and after about 50 minutes to an hour I took it out and it tasted really rich and moist. The inside is a bit undone but the parts that were fully cooked on the outside were great! This is my first time making a cake and I would recommend this recipe. Just make sure to bake it either in a spring pan as instructed or if you go my way with the dish, I would bake it for at least 15 more minutes.
    Gianna 4 years ago
    Good. Very dense, but that's what you would expect because of it being gluten free. Overall it's a great cake for all those chocolate lovers!
    Ana M. 5 years ago
    I made this recipe twice in the same week, i loved it. After you get it Cold, it tastes much better. I used stevia for baking for the half of the sugar. Thank you.
    Larry Martin 5 years ago
    I used the chocolate you recommend . The cake was bitter. It was about 1 inch thick. Texture was great. Looked good. I couldn't get pass the bitterness . Threw out. Not worth the time or trouble.
    Nicky N. 5 years ago
    Fabulous every time. I've made it several times. I don't modify it but do make sure I buy a chocolate with at least 70 % cacao.

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