Dessertsbonappetit4.8
Sticky Chocolate Cake
In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.
👥 8 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●baking dish
- ●bowl
- ●spatula
- ●oven
- ●whisk
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Grease a 2-qt. baking dish, an 8x8" baking pan, or a 9"-diameter cake pan with unsalted butter, then lightly dust with unsweetened Dutch-process cocoa powder (about 2 tsp.), tapping out excess; set aside. Place 2 oz. bittersweet chocolate (60%–70% cacao), broken or chopped into pieces, in a medium heatproof bowl. Cook 1 cup (2 sticks) unsalted butter in a medium skillet over medium-low heat, stirring constantly with a heatproof rubber spatula, until it foams, then browns, 6–⏱️ 8 minutes (watch carefully to avoid burning). Pour brown butter over chocolate; let sit to allow chocolate to melt.
(2 sticks) unsalted butter, plus more for pan1 cup. bittersweet chocolate (60%–70% cacao), broken or chopped into pieces2 oz
2
Meanwhile, whisk 5 large eggs and 1¾ cups (350 g) granulated sugar in a large bowl until sugar is mostly dissolved and mixture forms a slowly dissolving ribbon when folded back onto itself, about ⏱️ 2 minutes. Whisk in 1 Tbsp. instant espresso powder, 1 Tbsp. vanilla bean paste or vanilla extract, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt.
(2 sticks) unsalted butter, plus more for pan1 cuplarge eggs5¾ cups (350 g) granulated sugar1. instant espresso powder1 Tbsp. vanilla bean paste or vanilla extract1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp
3
Stir chocolate mixture with spatula or whisk until combined, then gradually pour into egg mixture, whisking constantly until incorporated. Sift 1½ cups (188 g) all-purpose flour and remaining ⅓ cup (32 g) unsweetened Dutch-process cocoa powder into bowl; stir with spatula until just combined and no dry streaks remain. Scrape batter into prepared dish.
(2 sticks) unsalted butter, plus more for pan1 cup½ cups (188 g) all-purpose flour1
4
Bake cake until sides and top are set and center jiggles only slightly when dish is gently shaken, 20–⏱️ 25 minutes if using metal pan, 30–⏱️ 33 minutes if using glass or ceramic dish. Transfer dish to a wire rack; let cake cool in dish ⏱️ 15 minutes.
5
Just before serving, sprinkle cake with powdered sugar (leave in the dish). Spoon out portions onto plates (the center should still be a bit gooey) and serve with a scoop of coffee ice cream alongside if desired.
(2 sticks) unsalted butter, plus more for pan1 cupPowdered sugar (for dusting)Coffee ice cream (for serving; optional)
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