Bitter Chocolate Cake Recipes

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BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Adapted from the Silver Palate Cookbook, this bittersweet chocolate cake recipe has almost a pound of chocolate and a dozen eggs! Light yet rich, it's a showstopper.

Provided by Elise Bauer

Categories     Dessert     Cake     Chocolate     Chocolate Cake     Valentine's Day

Time 2h

Yield 20

Number Of Ingredients 9

12 large eggs, separated (see how to separate eggs )
2 cups (400g) granulated sugar, divided
14 ounces (400g) bittersweet or semisweet chocolate, grated or cut into small pieces
4 tablespoons (60ml) water (or more if needed)
Pinch kosher salt
3 1/2 sticks (400g) unsalted butter, softened
2 teaspoons orange zest
1 cup (135g) all-purpose flour, sifted (measure first, then sift)
Powdered sugar, for garnishing

Steps:

  • Preheat the oven and prepare the pan: Preheat oven to 325°F. Prepare a rack in the center of the oven. Place a baking sheet in a rack below it (to catch any drippings or spill-overs). Generously butter the sides and bottom of a 9-inch or 10-inch springform pan. Add a few tablespoons of the sugar and gently shake so that all the sides and bottom of the pan are coated with sugar. Tap out the excess sugar.
  • Serve: When ready to serve, sprinkle with powdered sugar.

Nutrition Facts : Calories 763 kcal, Carbohydrate 43 g, Cholesterol 262 mg, Fiber 1 g, Protein 6 g, SaturatedFat 40 g, Sodium 57 mg, Sugar 36 g, Fat 66 g, ServingSize Makes 20 small, but quite rich, servings, UnsaturatedFat 0 g

BITTERSWEET CHOCOLATE CLOUD CAKE



Bittersweet Chocolate Cloud Cake image

Provided by Food Network

Categories     dessert

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/3 cups sugar, divided
3/4 cup freshly brewed coffee
7 ounces bittersweet chocolate (62 percent) finely chopped
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 tablespoon brandy
3 large eggs, separated plus 3 egg whites
1/3 cup cake flour
1/4 teaspoon cream of tartar
Chocolate Glaze, recipe follows
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honey

Steps:

  • Preheat oven to 350 degrees F and position rack in the center.
  • Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.
  • Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.
  • In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.
  • Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.
  • Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.
  • Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.

BITTER CHOCOLATE CAKE



Bitter Chocolate Cake image

Make and share this Bitter Chocolate Cake recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 7

sugar
1 cup butter
12 ounces bittersweet chocolate, best quality
1 1/4 cups sugar
4 extra-large eggs
1 tablespoon all-purpose flour
lightly sweetened whipped cream

Steps:

  • Preheat oven to 320F.
  • Butter a 9 inch springform pan.
  • Sprinkle bottom and sides with sugar.
  • Tap out excess.
  • Wrap foil around bottom and 2 inches up around outside of pan.
  • Combine butter and chocolate and melt, stirring until smooth.
  • Whisk eggs and sugar in a large bowl to blend.
  • Mix in flour.
  • Stir in warm chocolate and pour into pan.
  • Set springform pan into a larger baking pan and pour enough boiling water in baking pan to come ½ inch up sides of cake.
  • Bake until top is firm and toothpick inserted in center come out with a few moist crumbs attached, about 1 hour.
  • Remove from water and cool completely.
  • Transfer to platter; release pan sides.
  • Serve with whipped cream.
  • (a few choice raspberries wouldn’t be totally out of place here either.).

Nutrition Facts : Calories 291.6, Fat 20.4, SaturatedFat 12.3, Cholesterol 133.4, Sodium 158.8, Carbohydrate 25.7, Sugar 25.1, Protein 2.8

GHIRARDELLI® MINI BITTERSWEET CHOCOLATE CAKES



Ghirardelli® Mini Bittersweet Chocolate Cakes image

Rounds of chocolate cake are split into 2 rounds and layered with rich, chocolate frosting and a sprinkle of mini chocolate chips.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h55m

Yield 14

Number Of Ingredients 15

1 (10 ounce) package Ghirardelli® Dark Chocolate 60% Cacao Baking Chips, divided
1 teaspoon shortening
2 ¼ cups all-purpose flour
½ cup Ghirardelli® 100% Unsweetened Ground Cocoa Powder
1 ½ teaspoons baking soda
1 teaspoon salt, divided
1 ½ cups unsalted butter, divided, at room temperature
1 ½ cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 ½ cups buttermilk
8 cups powdered sugar, divided
⅓ cup milk
2 teaspoons pure vanilla extract
¾ cup Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips

Steps:

  • Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
  • In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
  • In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
  • In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
  • Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
  • Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
  • Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

Nutrition Facts : Calories 821.2 calories, Carbohydrate 130.5 g, Cholesterol 106.9 mg, Fat 33.8 g, Fiber 3.7 g, Protein 7.9 g, SaturatedFat 20.3 g, Sodium 355.4 mg, Sugar 101.6 g

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Terry Gibralter

Categories     Cake     Chocolate     Egg     Dessert     Bake     Quick & Easy     Birthday     Shower     Party     Bon Appétit     Paris     France     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 6

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup sugar
3 1/2 tablespoons all purpose flour
Powdered sugar

Steps:

  • Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
  • Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.

DENSE BITTERSWEET CHOCOLATE CAKE



Dense Bittersweet Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 to 14 servings

Number Of Ingredients 6

1 pound unsalted butter
1 pound high quality bittersweet chocolate, chopped
1 cup coffee, brewed strong
8 extra-large eggs
1 cup sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the sides and bottom of a 10-inch springform pan and set aside.
  • In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
  • In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
  • Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

DENSE BITTERSWEET CHOCOLATE CAKE



Dense Bittersweet Chocolate Cake image

This recipe is from 'Sweet Dreams' by Ina Pinkney. Easy to make and flourless which makes it perfect for the Passover holiday.

Provided by dojemi

Categories     Dessert

Time 1h15m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 6

1 lb unsalted butter
1 lb high quality bittersweet chocolate, chopped
1 cup strong brewed coffee
8 extra large eggs
1 cup sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the sides and bottom of a 10-inch springform pan and set aside.
  • In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth.
  • Remove from the heat and let cool for 5 minutes.
  • In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy.
  • Whisk the eggs into the melted chocolate until combined.
  • Pour the mixture into the prepared pan.
  • Bake for 1 hour and cool on a wire rack until it reaches room temperature.
  • Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

Nutrition Facts : Calories 395.9, Fat 34.5, SaturatedFat 20.6, Cholesterol 244.9, Sodium 58.8, Carbohydrate 17.1, Sugar 17.1, Protein 5.2

BITTERSWEET CHOCOLATE AND ALMOND CAKE



Bittersweet Chocolate and Almond Cake image

Provided by Michel Depardon

Categories     Cake     Chocolate     Nut     Dessert     Bake     Quick & Easy     Almond     Chill     Bon Appétit     France

Yield Serve 10 to 12

Number Of Ingredients 9

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter
3/4 cup slivered almonds, toasted
3 tablespoons cake flour
1/4 teaspoon salt
5 large eggs
1 1/3 cups sugar
1 teaspoon vanilla extract
1 1/2 cups chilled whipping cream

Steps:

  • Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.
  • Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.
  • Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.

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