Ok guys…this cake is absolutely divine. You will fall madly in love and you will feel like you are floating into another dimension. If you are a chocolate lover, addict and want to cheat… I dare you to make this. And it’s so simple to make too.
- 10 oz Dairy-free 72% dark chocolate, chopped or broken into small pieces.
- 7 oz Earth Balance Butter, diced
- 5 large eggs (Flax substitute for Vegan version) – room temperature
- 1 cup brown sugar (sucanat)
- 1/4 cup cocoa powder, for dusting pan
Preheat oven to 350F. Grease a 9-in spring form pan and dust with cocoa powder, tapping out any excess. If your spring form pan isn't’ 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
First I melted the chocolate and the butter over low heat in a medium saucepan. Continue to stir until you get a smooth mixture.
So this is what happens when I ask the boyfriend to help me in the kitchen. Hehe…he had a little bit of fun taking pictures, wouldn’t you say?
While Trevor was melting the chocolate and butter for me, I prepared the egg and sugar mixture. Using an electric hand mixer, beat until nice and frothy. Then when the chocolate was nice and smooth, I added it to the sugar/egg mixture. Continue to beat until well mixed.
Make sure you also tap your pan a couple of times on the counter to remove possible air bubbles and to level out the batter.
Cover the top of the pan snugly with a sheet of foil and place into a larger baking dish, such as a roasting pan. Then I added enough hot water to baking pan to come halfway up outside of the cake pan.
I baked it for 75 minutes. The cake is done when it feels just set, like chocolate pudding. If you touch center gently with your finger, it should come away clean. Lift cake pan from water bath and remove the foil. Let the cake cool completely on a cooling rack before serving.