• Simple Easy Chocolate Cake
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Simply Easy Chocolate Cake
Adapted from a David Lebovitz recipe
serves 8 or more - super rich - a sliver is a lot 

With just four ingredients and the only skill you need is to mix (and a little melting) to make this drop dead cake! Remember to use only really good chocolate to have the best success. 

1/2 pound good butter cut into chunks for easy melting

12 ounces of 60% dark or darker chocolate (68% Cru Sauvage is amazing in this cake)

1 cup sugar

5 large eggs room temperature (or 6 not so large)

ChefShop cocoa powder or similar for dusting the pan

One 9" spring form pan or cake pan or straight sided pan

Additional options:

Drolo cookies crumbled in a food processor for a bottom crust or mixed in.

Caramelized Cocoa Nibs mixed in.

Feuilletine Flakes for sprinkling on top in the last 5 minutes in the oven.

Add Salted Caramel Crumbles to the batter or on top. 


#1: Preheat oven to 350 degrees F.

#2: Butter the 9" pan well and then dust with cocoa powder

#3: Melt the butter and chocolate together in a double boiler, stirring enough to blend until smooth. Microwave works, but be careful, do it in short bursts stirring as you go, chocolate can go from solid to burnt instantly.

#4: In a separate bowl, whisk together the sugar and eggs.

#5: Pour the melted chocolate, whisking it into the sugar and eggs.

#6: Pour the batter into the 9" cake pan and cover tightly with foil.

#8: Place the cake pan into a roasting pan and add water to halfway up the sides of the cake pan.

#9: Bake in the oven for 1 hour 15 minutes. The cake is done when the center is just set and you can press the center and your finger comes away almost clean. Should be like a quivering pudding.

#10: Remove from oven and water bath. Remove foil and let cool completely on a cooling rack

#11: Serve thin wedges topped with whipped cream or ice cream