- 1
4.7/5
(3 Votes)
Ingredients
- 1 cup chopped bittersweet chocolate
- 1 cup chopped unsalted butter
- 1/3 cup sugar
- 1/2 cup finely chopped toasted walnuts
- 8 eggs, beaten
- vanilla ice cream
- strawberry or raspberry purée
Preparation
Step 1
1 Preheat oven to 350°F. Grease an 8-inch springform pan then dust with confectioners’ sugar.
2 In a saucepan, melt chocolate with butter until smooth.
3 Remove from heat and add sugar and nuts. Blend well.
4 In the mixer, beat eggs until thick. Fold in chocolate mixture.
5 Pour into prepared pan and bake until set.
6 Cool cake in pan then cover and chill for at least 4 hours.
7 To serve, remove cake from pan and top with strawberry or raspberry purée. Slice into wedges and serve topped with vanilla ice cream.
TIP: Since chocolate is the star ingredient of this cake, be sure to use good quality chocolate, preferably Belgian chocolate with at least 62 percent cocoa mass.