Ina Garten’s recipe for her Decadent Chocolate Cake is not a first for me as I previously made it for Christmas three years ago (if I remember correctly).
My family loved it and we devoured it warm with scoops of Vanilla ice cream. It was truly a delight!
I made it again for a little impromptu gathering with my amazing neighbors (while practicing social distancing, OF COURSE!) as the weather was too gorgeous to resist being outdoors.
Here are the twists/changes I made to Ina’s recipe:
I used coffee and cream chocolate bars, added milk chocolate and dark chocolate chunks to the batter and I used all-purpose flour.
7 ounces of Choceur Coffee and Cream Chocolate, in chunks (purchased at Aldi’s)
1 to 2 ounces of milk chocolate and dark chocolate chunks
1 TBSP all purpose flour (if you have gluten free flour, you can substitute)
1 1/4 sticks of unsalted butter, at room temperature
1 1/2 TSP granulated sugar
1 TSP salt
1 TSP Nescafe instant coffee granules
4 large eggs, at room temperature
INGREDIENTS: CHOCOLATE SAUCE
1/4 CUP heavy whipping cream
4 ounces of Choceur Coffee and Cream Chocolate, in chunks
8-in springform baking pan
PREPARATION: SPRINGFORM PAN
Grease your pan with cooking spray and line with parchment paper.
PREPARATION: CAKE BATTER
Preheat your oven to 425 degrees.
Separate your eggs yolks from your egg whites.
Beat your egg whites until they form soft peaks and set aside.
On a pan of simmering water, placed your heatproof bowl with the 7 ounces of coffee and cream chocolate bar until the chunks are completely melted.
Take off the heat and immediately add butter, flour, salt, sugar and coffee granules and mix with a rubber spatula.
Add the eggs and beat with a whisk until the batter is smooth (should look like a paste).
Lastly, fold the egg whites into the batter until well combined.
Pour your chocolate batter in the prepared springform pan and bake for (exactly) 15 minutes.
When time is up, turn off the oven off (leaving it ajar) and let your cake cool for about an hour in the oven.
Over a pan of simmering water and in a heatproof bowl, melt the remaining 4 ounces of coffee and cream chocolate and the heavy cream. Stir while on heat.
When completely melted, take off the heat and pour the chocolate sauce into the sunken part of the cake.
You can let it cool or serve immediately with Vanilla ice cream.
Hope you enjoy my twist to Ina Garten’s Decadent Chocolate Cake!