Bitter Chocolate Cake

Serves 16

Baking Temperature: 325 degrees

Time: 1 hour

Ingredients

  • Pam spray

  • Sugar

  • 1 cup unsalted butter

  • 3 ounces semisweet chocolate, chopped (or chips)

  • 3 ounces dark chocolate, chopped (or chips)

  • 3 ounces unsweetened chocolate (baking chocolate)

  • 1 1/4 cup sugar

  • 4 extra-large eggs

  • 1 tablespoon flour

  • Boiling water

  • Powdered sugar

Spray a 9 inch springform pan with Pam. Sprinkle bottom and sides of pan with white sugar and tap out excess. Wrap foil around the bottom and 2 inches up the sides of the springform pan.

Combine 1 cup sugar and semisweet, dark, and unsweeted chocolate in a glass container. Melt carefully in the microwave until soft and liquid.

Whisk 1/4 cup sugar and eggs in a large bowl. Mix in flour and stir in the warm chocolate mixture. Pour batter into the springform pan and place in a large baking pan. Pour in enough boiling water into the large baking pan to come 1/2 inch up the sides of the springform pan to create a water bath.

Bake until cake top is firm and a toothpick inserted into the center comes out with some moist crumbs attached, about 1 hour.

Remove cake from water bath and cool completely on a rack. Transfer cake to a platter and release pan sides. Decorate with powdered sugar.

This cake can also be made into brownies or individual servings, but make sure to still use the water bath method to help the batter cook evenly.