SERVES 12 TO 16
This cake is best when baked a day ahead to mellow its flavor. Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Do not let the tip of the thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch pan, reduce the baking time to 18 to 20 minutes. Click here for our top-rated brands of chocolate.
8 |
large eggs, chilled |
1 |
pound bittersweet or semisweet chocolate, chopped (see note) |
½ |
pound (2 sticks) unsalted butter, cut into ½-inch chunks |
¼ |
cup strong coffee |
Confectioners’ sugar or cocoa powder, for decoration |
1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Grease an 8-inch springform pan, then line the bottom with parchment paper. Wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan. Bring a kettle of water to a boil.
2. In a stand mixer fitted with the whisk attachment, beat the eggs at medium speed until doubled in volume, about 5 minutes.
3. Meanwhile, melt the chocolate and butter in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water until smooth, stirring once or twice; stir in the coffee. Using a large rubber spatula, fold one-third of the egg mixture into the chocolate mixture until only a few streaks of egg are visible; fold the remaining egg mixture, in two additions, until the batter is totally homogeneous.
4. Scrape the batter into the prepared pan and smooth the surface with the spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway through the center of the cake registers 140 degrees, 22 to 25 minutes. Remove the pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow the flavors. (The cake can be covered and refrigerated for up to 4 days.)
5. About 30 minutes before serving, remove the springform pan sides, then flip the cake out onto the wire rack. Peel off the parchment and flip the cake right side up onto a serving platter. Lightly dust the cake with confectioners’ sugar or unsweetened cocoa powder, if desired, and serve.