Description[]
This is an elegant cake with a fudge like texture yet light.and creamy, and is easy to make. This cake lasts beautifully chilled in the refrigerator for up to one week.
- Prep Time: 5 minutes
- Cook time: 50 to 60 minutes
- Serves: 6 to 8
Ingredients[]
- 6 eggs
- ½ cup + 3 tablespoons sugar
- 16 oz semisweet chocolate pieces
- ¼ cup strong coffee, brewed
- 2 tsp pure vanilla extract
- 4 cups heavy whipping cream
- cocoa for dusting decoration
Directions[]
- Beat eggs and ½ cup sugar together on high speed for 5 minutes in large sized bowl.
- Set aside.
- Place chocolate and coffee in the top of a double boiler, and melt until smooth on medium-low heat stirring occasionally.
- Remove from heat, and add vanilla.
- Set aside.
- Whip 1 cup of the cream until stiff in a chilled bowl.
- Set aside.
- Fold the chocolate into the egg mixture, and then fold in the whipped cream.
- Pour the batter into a 9 inch spring-form pan.
- Set the spring-form pan into a larger pan.
- Add 2 inches of hot water (Note: you may choose to wrap foil around the bottom of the spring-form pan to ensure that no water seeps in.
- I have found this to not be necessary. Please check to make certain the spring-form pan is securely closed before pouring in the batter).
- Bake the cake in a pre-heated 350 degree oven for 1 hour (Note: as ovens vary, check the cake 50 minutes into baking time. The center of the cake should be firm to the touch).
- After baking, carefully remove spring-form pan from the water bath, and set on a rack to cool completely, about 3 hours.
- Cover with plastic wrap and place into refrigerator to chill for at least 10 hours.
- When ready to serve the cake, whip the remaining 3 cups of cream with the remaining 3 tablespoons of sugar.
- Remove the cake from the refrigerator.
- Gently release the sides of the spring-form pan.
- Slice and top each serving with the whipped cream with a dusting of cocoa.