Barefoot Contessa Bittersweet Chocolate Cake

Step 1

Preheat the oven & prepare the tin: Preheat the oven to 180°C (160°C fan) / Gas Mark Grease and flour an 20cm (8-inch) springform tin, tapping out any excess flour.

Step 2

Melt the chocolate & butter: Place a heatproof bowl over a saucepan of simmering water (without letting the water touch the bowl). Add the butter and chocolate, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly.

Step 3

Mix in the sugar & eggs: Whisk the caster sugar into the melted chocolate mixture. Then, gradually whisk in the beaten eggs, instant coffee, and salt until the mixture is smooth and fully combined.

Step 4

Fold in the flour: Sprinkle the flour over the mixture and gently fold it in using a rubber spatula until fully incorporated.

Step 5

Bake the cake: Pour the batter into the prepared tin and place it on a baking tray. Bake for 30–40 minutes, until the top puffs up and cracks slightly. The cake should not wobble when you jiggle the tin, but a skewer inserted won’t come out clean.

Step 6

Cool & serve: Remove the cake from the oven and let it cool completely in the tin—it will deflate slightly as it cools. Run a knife around the edge before removing the sides of the tin. Slice and serve warm or at room temperature with whipped cream, ice cream, or crème fraîche.