Chocolate Intensity Recipe

How to make it

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• Preheat oven to 350F. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom with a parchment round and butter the parchment.
• Place chopped chocolate in a large bowl.
• In a saucepan over medium-high heat, stir butter, sugar and coffee until the butter is melted and mixture is boiling. Pour the hot mixture over your chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.
• In a medium bowl, whisk the eggs vigorously until blended. Whisk in the vanilla and salt. Slowly add about 3/4 cup hot chocolate mixture to the eggs, whisking constantly. Add the egg mixture to the hot chocolate mixture and whisk to combine well.
• Pour batter into prepared pan. Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan. Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly. Transfer cake pan to a cooling rack and cool for 20 minutes.
• Run a thin knife around the edge of the pan to loosen the cake. Place a cardboard round on top of the pan and invert the cake onto it. Remove pan and carefully remove the parchment paper. Refrigerate the cake for at least 2 hours before glazing with chocolate glaze.
• Glaze:
• Place chopped chocolate in a medium bowl.
• In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the vanilla. Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.