Jacques' Easy Chocolate Cake

Name: Jacques' Easy Chocolate Cake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 170 grams bittersweet chocolate, finely chopped; 454 grams bittersweet chocolate, melted, optional; 170 grams softened butter; 6 eggs; 100 grams sugar (3 ounces); 150 grams sugar (6 ounces); 184 grams unsweetened chocolate, finely chopped; 1 Tbsp vegetable oil, optional; 142 grams 2/3 cup water

Jacques' Easy Chocolate Cake is a dessert that serves 10. One serving contains 721 calories, 10g of protein, and 51g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires bittersweet chocolate, chocolate, butter, and water. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and fodmap friendly diet. Users who liked this recipe also liked Jacques Pépin's Favorite Pound Cake, Jacques' Chocolate Mudslide Cookie, and Jacques Torres's Chocolate Chip Cookies.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Coat a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Coat the top of the parchment paper circle with vegetable cooking spray.

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Vegetable Oil Cooking Spray

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Baking Paper

Cake Form

Place both chopped chocolates in a bowl and melt over a double boiler.

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Double Boiler

Bowl

Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved.

Ingredients you will need

Sugar

Water

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Sauce Pan

Pour the hot syrup into the bowl of melted chocolate.

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Chocolate

Syrup

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Bowl

Whisk until the mixture is homogenous.

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Whisk

Add the butter and whisk until well mixed.

Ingredients you will need

Butter

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Whisk

Using an electric mixer, beat the eggs and sugar until well blended. Using a rubber spatula, fold this mixture into the chocolate mixture. Be careful to mix gently.

Ingredients you will need

Chocolate

Sugar

Egg

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Hand Mixer

Spatula

Pour the batter into the prepared cake pan.

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Cake Form

Place a baking sheet with 1-inch sides in the oven.

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Baking Sheet

Oven

Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan.

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Water

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Baking Sheet

Cake Form

Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.

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Oven

Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.

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Water

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Baking Sheet

Wire Rack

Cake Form

Oven

Decoration: If you would like to decorate this cake, you can make chocolate fans or shave a block of chocolate with an apple peeler. To make chocolate fans, stir the vegetable oil into the melted chocolate.

Ingredients you will need

Vegetable Oil

Chocolate

Apple

Equipment you will use

Peeler

Spread a thick layer of the chocolate mixture onto a marble or granite surface (or use the back of a cold baking sheet). Using a triangle, push across the chocolate surface in a curving motion.

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Chocolate

Spread

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Baking Sheet

Place your thumb on one corner of the triangle as you push to catch the chocolate. The result should resemble a chocolate fan. This takes a little practice and not every fan you make will be usable. Have fun with it!

Ingredients you will need

Chocolate

Equipment

Ingredients

Servings:

170grams

bittersweet chocolate, finely chopped 454grams

bittersweet chocolate, melted, optional 170grams

softened butter 6

eggs 100grams

sugar (3 ounces)150grams

sugar (6 ounces)184grams

unsweetened chocolate, finely chopped 1Tbsp

vegetable oil, optional 142grams

2/3 cup water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.