Yield: Yields one 9-inch cake.
Servings: twelve generously.
To slice this cake (or any dense, sticky cake), heat the knife first, either by dipping it in a tall container of very hot water or by holding it under hot running water for a few seconds. Then wipe it dry before cutting the cake. The knife will cool quickly, and the cake will start sticking, so expect to rinse and repeat several times. A crème brûlée torch, if you have one, is also handy for heating up a knife.
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I've made this cake for years, its delicious and decadent. A tiny piece goes a long way! I make it ahead, then let it thaw for a day before glazing it. Love the glaze! Serve with some fresh berries on the side.
Definitely a keeper. This was easy and very satisfying. I used Callebaut semi-sweet since that is what I had and added 1 teaspoon of dry instant coffee in the beginning. It may not have been enough coffee to make a difference though. I did not use the glaze but did serve it with a creme anglais. Also, I was a bit concerned I mixed too much air into the batter since it expanded and cracked like a souffle but I inverted it and served upside down with a dusting of powdered sugar.
I have made this recipe many times and I it has always turn out wonderful, if you LOVE chocolate this is the recipe for you.
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