Oooooooh! Chocolate...

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Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
4 hrs 15 mins
total:
5 hrs 30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.

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  • Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan.

  • Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.

  • Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.

Nutrition Facts

462 calories; protein 5.8g 12% DV; carbohydrates 29.7g 10% DV; fat 37.9g 58% DV; cholesterol 164.2mg 55% DV; sodium 201.7mg 8% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/04/2004
This tasted really good and it was a hit but I'm not sure if it turned out or not. The cake rose beautifully in the oven and about 15 minutes of cooling it fell. Is it supposed to do that? As good as it tasted I would make it again though. Read More
(28)

Most helpful critical review

Rating: 3 stars
09/19/2005
This recipe is simple and should taste excellent but I am not a big coffee/chocolate fan and this has a very strong coffee taste to it. Has anyone tried it without the coffee? Read More
(21)
36 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/04/2004
This tasted really good and it was a hit but I'm not sure if it turned out or not. The cake rose beautifully in the oven and about 15 minutes of cooling it fell. Is it supposed to do that? As good as it tasted I would make it again though. Read More
(28)
Rating: 5 stars
11/12/2003
I think this recipe is absolutely delicious! My sister and brother and I all love this recipe. Read More
(23)
Rating: 3 stars
09/19/2005
This recipe is simple and should taste excellent but I am not a big coffee/chocolate fan and this has a very strong coffee taste to it. Has anyone tried it without the coffee? Read More
(21)
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Rating: 4 stars
12/14/2009
Delicious and chocolaty cake. I used milk instead of water though. This cake rose quite a bit while it baked and then fell right back down. As per another reviewer's advice I made this cake a few days in advance of serving. The cake practically melted in my mouth. Delicious. Thanks. Read More
(15)
Rating: 5 stars
02/07/2007
I misread this recipe and only used 3 eggs! Due to this mistake I have no idea what the texture is supposed to be like...mine came out like a cross between a mousse and ganache. Accordingly it was somewhat difficult to slice and serve. I will use more eggs the next time I make it...but since another reviewer called it "eggy " I probably won't use all 8. Despite my mistake the end result was rich decadent and had a heavenly flavor. The balance of chocolate to coffee was very nice. I will definitely make this again. Read More
(13)
Rating: 5 stars
09/26/2003
With a pound of chocolate as part of the recipe how can it not be GREAT?! Read More
(13)
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Rating: 5 stars
03/09/2011
Yummy. This was really good. Kind of a cross between a brownie and the inside of a truffle. Rich chocolaty goodness. I did use coffee instead of water it didn't give it a coffee flavor just enhanced the chocolate. Just a little tip before you just dump the eggs into the hot chocolate mix take a little of the chocolate and beat it into the eggs to bring up the temp of the eggs so they don't scramble on you. I used a gravy ladle to add about 1/2 cup of the chocolate into the eggs. I topped with whipped cream and a berry sauce. Will definitely make this again. Read More
(11)
Rating: 4 stars
02/16/2007
Pretty awesome and this from someone who doesn't like chocolate all that much... I made two tiny cakes- basically 1/4 the recipe and that was enough chocolatly goodness to last me a month. To answer an earlier reviewer my husband doesn't like coffee so I left that out of the mix only to find it VERY watery... so I kept adding powdered cocoa and a little flour until I thought it was the right texture. I couldn't begin to tell you how much I added- just a little at a time until it looked right. So yes you can do without the coffee and it tastes fabulous. Read More
(10)
Rating: 3 stars
10/22/2006
This cake had a wonderful rich chocolate flavor but was way to "eggy" tasting for me. Read More
(9)