Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour, plus extra for the pan

  2. 12 tbsp. unsalted butter

  3. 12 oz. 50% chocolate, chopped

  4. 1 cup sugar

  5. 3 large eggs

  6. 1 1/2 cup heavy cream Glaze:

  7. 7 oz. 50% chocolate, chopped

  8. 2 tbsp. light corn syrup

  9. 1 3/4 tbsp. heavy cream

  10. 3 tbsp. unsalted butter, at room temprature

Instructions Jump to Ingredients ↑

  1. Place a rack in the center of the oven and preheat the oven to 400 degrees F.

  2. Spray the sides and bottom of a 9-inch round cake pan with vegetable cooking spray. Dust it with flour, shaking off the excess and set aside.

  3. Bring the butter to a boil in a medium sauce pan over medium-high heat. Remove from the heat and add the chocolate to the pan. Whisk until the chocolate is melted and the mixture is smooth.

  4. In a large bowl, whisk the flour, sugar and eggs together until just combined. Stir in the chocolate mixture, then the cream. Pour the batter into a prepared pan.

  5. Bake for 18 minutes, then put a piece of aluminium foil and a baking sheet over the top of the cake, to keep it from rising too much and keep it moist. Lower the oven temperature to 360 degrees F and bake for another 20 minutes. The cake will be just set around the edges and very loose in the middle, like a pudding.

  6. Remove from the oven and let the cake cool to room temperature while still in the pan. Place in the freezer for at least 45 minutes or refrigerate overnight.<


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