Happy “Chew This!” Sunday! This recipe I really really wanted to label a “health food” – but I just could not. Why would I want to label this rich, decadent and fudgey chocolate cake a “health food”?! Because the dark chocolate I have used in the cake is SO good for you – seriously! A little dark chocolate everyday is pretty much recommended by all Doctor’s now – right!?
Well, regardless of your beliefs, or how you feel about the health benefits of dark chocolate, I highly recommend you try this cake…
Intense Chocolate Cake
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 6th 2015 edition. By: Blaise Doubman
Dark, dense and intense chocolate cake…
Did you know that it’s been proven that a little dark chocolate is good for not only the body and mind, but for the soul also? It’s true! The benefits of chocolate are amazing! In my research I’ve found several interesting facts about chocolate. Did you know that chocolate may lower cholesterol levels? Chocolate may also prevent memory decline, and also may reduce the risk of heart disease. The chocolate that is studied in most scientific studies is dark chocolate. The darker the chocolate the better it is for health.
Discussing all of this almost makes me want to label this delicious, dense chocolate cake a “health” food – but I think that’s taking things a little too far. The chocolate used is considered “dark” (its 60% cacao) but the butter, sugar and flour may stray it from finding this anywhere near the word “health”. Given that, a small piece of this cake (says me) is the perfect prescription for someone needing a little slice of happiness and for someone needing an instant mood-boost. I don’t know about you, but whenever I eat chocolate, I instantly feel better. Maybe it’s just me…
Intense Chocolate Cake
This cake is beyond decadent. Serve small slices dusted with powdered sugar, or alongside some ice cream. Place the cake in the refrigerator for an even richer texture and crumb.
10 tablespoons unsalted butter
8 ounces 60% cacao chocolate, chopped
2 large eggs
2/3 cup white granulated sugar
3/4 cup white all-purpose flour
2 teaspoons instant coffee granules
2 teaspoons pure vanilla extract
1 teaspoon salt
Start by preheating your oven to 350 degrees F. Spray a 9-inch spring form cake pan with non-stick cooking spray and dust with flour. (Or you can use “Baker’s Joy” non-stick spray that already has the flour in it.)
In a medium sized saucepan, melt the unsalted butter over medium heat. Stir occasionally so the butter doesn’t burn. Once hot and bubbly, add the chopped chocolate and stir until the chocolate and butter combine together and are smooth and velvety.
In a medium sized bowl, whisk together the large eggs, white granulated sugar, white all-purpose flour, instant coffee granules, pure vanilla extract and salt until combined. Add in the melted butter and chocolate mixture, and stir until just combined.
Pour the finished batter into the prepared pan and spread evenly.
Place into the preheated oven for 15 minutes. After 15 minutes, lower the oven temperature to 300 degrees F and bake an additional 10 minutes.
Remove from oven, and allow to cool completely before removing, cutting and serving.