Hamdi Saidani This Jacques’ Easy Chocolate Cake is a rich and decadent recipe, which is made with a combination of bittersweet and unsweetened chocolate. It’s a restaurant-quality dish, perfect for a special occasion.
Jacques’ Easy Chocolate Cake Ingredients
- 6 ounces bittersweet chocolate, finely chopped
- 6 1/2 ounces unsweetened chocolate, finely chopped
- 3/4 cup plus 3 1/2 tablespoons sugar (6 ounces)
- 2/3 cup water (5 ounces)
- 6 ounces softened butter
- 6 eggs
- 1/2 cup plus 1 1/2 teaspoons sugar (3 ounces)
- Optional for decoration: 16 ounces bittersweet chocolate, melted, and 1 tablespoon vegetable oil
How To Make Jacques’ Easy Chocolate Cake
- Prep the oven and pan: Preheat the oven to 350°F. Coat a 10-inch round cake pan with cooking spray, line the bottom with a parchment paper circle, and then spray the parchment paper as well.
- Make the chocolate base: Place both chopped chocolates in a heatproof bowl and melt them over a double boiler (a bowl set over a pan of simmering water). In a separate saucepan, bring the 6 ounces of sugar and the water to a boil until the sugar is dissolved. Pour this hot syrup into the melted chocolate and whisk until smooth. Add the softened butter and whisk until well mixed.
- Mix the batter: In the bowl of an electric mixer, beat the eggs and the remaining 3 ounces of sugar until well blended. Using a rubber spatula, gently fold the egg mixture into the chocolate mixture until just combined.
- Bake in a water bath: Pour the batter into the prepared cake pan. Place the cake pan on a larger baking sheet that has 1-inch sides. Place them in the oven, then carefully fill the baking sheet with hot water until it comes about one inch up the side of the cake pan.
- Bake and cool: Bake for about 40 minutes, until the cake surface appears dull and is taut when pressed in the middle. Carefully remove the cake pan from the oven and let it cool completely on a wire rack before serving.
Recipe Tips
- How to get a super smooth texture? The water bath (or bain-marie) is the most important step. It allows the cake to bake with gentle, even heat, which prevents it from cracking and gives it a creamy, dense, almost custard-like texture.
- Can I make this ahead of time? Yes, this cake is perfect for making ahead. In fact, the flavor and texture are often even better the next day. Store it, covered, in the refrigerator.
- How do I know when the cake is done? The cake is ready when the edges are set and the center is no longer liquid, but still very soft. It will appear dull on the surface and should feel taut (not jiggly) when you gently press the middle. It will firm up significantly as it cools.
- What kind of chocolate is best? Since chocolate is the star ingredient, using a high-quality bittersweet and unsweetened chocolate will make a big difference in the final flavor.
What To Serve With Jacques’ Easy Chocolate Cake
This is a very rich, flourless-style chocolate cake that is best served with something to cut through the richness.
- A dollop of unsweetened or lightly sweetened whipped cream
- A side of fresh raspberries or strawberries
- A dusting of cocoa powder
- A scoop of raspberry sorbet
How To Store Jacques’ Easy Chocolate Cake
- Refrigerate: Due to the high egg and butter content, this cake must be stored in the refrigerator. Keep it well-wrapped in plastic, and it will last for up to 5 days. For the best flavor and texture, let it sit at room temperature for about 20-30 minutes before serving.
Jacques’ Easy Chocolate Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 500 kcal
- Fat: 35g
- Carbohydrates: 45g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this cake gluten-free?
Yes, the recipe as written is naturally gluten-free as it contains no flour.
Why does the cake need to bake in a water bath?
The water bath provides moist, gentle, and even heat. This is the secret to a classic “torte” or flourless chocolate cake that is dense and fudgy rather than light and airy, and it also prevents the top from cracking.
Can I make this without a double boiler?
Yes, you can melt the chocolate in a microwave-safe bowl. Heat it in 20-second intervals on low power, stirring in between, until it is completely smooth.
Try More Recipes:
Jacques’ Easy Chocolate Cake Recipe
Description
A rich, dense, and decadent flourless chocolate cake with a fudgy, almost truffle-like texture, baked in a water bath for a perfectly smooth result.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and line a 10-inch round cake pan.
- Melt both chocolates together over a double boiler.
- In a saucepan, boil the 6 oz of sugar with the water to create a syrup. Whisk the hot syrup into the melted chocolate, then whisk in the softened butter.
- In a mixer, beat the eggs with the 3 oz of sugar until blended.
- Gently fold the egg mixture into the chocolate mixture.
- Pour the batter into the prepared pan. Place the pan on a larger baking sheet and create a water bath by pouring hot water onto the baking sheet.
- Bake for about 40 minutes until the center is set. Cool completely before serving.
Notes
- The water bath is the most important step for the texture of this cake; do not skip it.
- Use high-quality chocolate for the best, most intense flavor.
- Be careful not to overmix the batter when folding in the eggs to maintain a delicate texture.
- This cake is naturally gluten-free and perfect for a special occasion.
Jacques’ Easy Chocolate Cake Recipe
