Azo Family Chocolate Cake
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 8½ounces (2 sticks plus 1 tablespoon) unsalted butter, more for greasing pan
- 7ounces bittersweet chocolate (50 percent or higher cocoa), chopped
- 5large eggs, separated
- 1cup sugar
- ½cup all-purpose flour
- Pinch of salt
- Whipped cream for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
410 calories; 28 grams fat; 17 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 5 grams protein; 56 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8½ ounces butter and the chocolate. Stir to blend.
- Step 2
In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan.
- Step 3
Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream.
Private Notes
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Cooking Notes
Emma
Wow, so good. Very rich and fudgey. I baked it in a tart pan with removable bottom for 20 min, which was perfect. Only changes next time will be to up the salt just a little & use a darker chocolate. I used 72% and a scant cup of sugar and I think 80% or so would be even better. This is a cake to keep in my back pocket for special occasions.
Penny in Florida
Killer! I've made it several times and it delivers. My go-to for birthdays; well, it's tied with Amanda Hesser's Dump-It Cake. Both are delicious and chocolatey.
Chris
Truly Fantastic. I used 70% chocolate which was great. Could possibly go higher, but I also added 1 tsp of espresso powder to the melted chocolate/butter which seemed to help! I baked it for 20 minutes but may try 19 next time. And for those wondering, the NYT article accompanying this recipe calls for covering and refrigerating the springform pan (no need to remove cake from pan before refrigerating). I may try to cool the bottom of the pan proactively with ice cubes over my sink next time.
Steve
Sofia and I made this for her birthday party 10/15 for her friends, and they loved it. Not enough left for everyone else!
Corina
Made this with four eggs because that's all I had and it still came out delicious. An incredibly forgiving recipe.
William
Have made this twice and it couldn't be easier. Serve with vanilla whipped cream and raspberries.
emmakates
Fast, easy and delicious. A big hit across all the family. Careful not to overbake. Think my oven runs at a very hot 400, so while really good, was not quite as fudgy as anticipated. Will shorten cooking time by ~2 mins next time.
Jeanne
Very nice chocolate cake, with a melting texture. I added the zest of an orange for extra flavor - would make again!
Nora Salvaggio
So easy and tasty. 20 minutes works better in our oven, and adding a teaspoon of quality ground coffee in the initial chocolate/butter mix adds interesting flavour. Will definitely make again!
Jonathan
25 minutes in a highly accurate oven is much too long
Cheryl
I have a question when you wrap the cake in foil and cool should it be removed from the pan at that time or when it is served?
Michele
After making this cake plain and enjoying it, I made it again to use as the base for an ice cream cake. I layered on two flavors of ice cream, fudge sauce, chocolate cookie crumbs, whipped cream on top--then froze it all. Perhaps gilding the lily, but it was amazing.
victoria g
Needed way less than 25 min to bake for my oven. I did 19 and it was still just a little over baked. It was still yummy! I would probably try 15-17 next time with my oven which is obviously hotter.
Stefanie
90%?! There you have it.
128waterluver
Still beautifully sweet with 2/3 of the sugar called for. I've been doing this in almost all the older recipes with good results.
MB
It says 40 minutes, so I was just about to get started to make it for this evening - but it actually takes 5 hours more before you can serve it (1 hour to cool, 2 to refrigerate, 2 to come to room temp). So I guess I won't be making it tonight after all. Very badly written recipe.
bake
For less time
Skipsalong
This cake is fabulous! Got rave reviews. I have a fan assist oven and set the temperature to 380 instead of 400 because of other comments that said the time was too long at 400. I also used an instant read thermometer and took the cake out when the internal temperature was 188. The temperature rose to 194 after I took the cake out of the oven. The cooking time ended up being about 21 minutes even with the lower oven temperature.
Heather
I love this cake. So chocolatey and delicious. A cinch to make and a big hit!
JA
Really wish the recipes would get updates to reflect the comments. Should have trusted my instincts on the baking time and read the comments. 400 is too high for 25 mins. This worked on my old defective oven, not my brand new accurate one. Ugh!
Evelyn
This recipe is really underrated! It's super simple and has sophisticated texture and flavor. I use ~1-1 1/3 c Ghirardelli chocolate chips. Sometimes for a date night Valentine's day or other small-crowd occasion, I make this in a 6" cake pan: Just half the recipe (or make as-is and split between 2 cake pans). It bakes in 16-18 mins and makes for a very understated but sophisticated little cake. I also prefer to butter and sugar my pan rather than butter and flour--makes for a neater finish
PH
If anyone tried this as cupcakes, please advise! Thanks!
Catherine
Do not cook 25 minutes. Too long.
Heather
This cake is easy and wonderful - big crowd pleaser.
Julie
10" pan cooked for 19 minutes
128waterluver
Still beautifully sweet with 2/3 of the sugar called for. I've been doing this in almost all the older recipes with good results.
John
Used only one quarter cup of maple syrup. Cake dries much more after cooking so don’t be deceived if you test with a knife and lots sticks to the knife. I cooked extra time and it was too much. BUT I added blueberry sauce on top, with a little whipped cream, and it was sublime.
valerie
I’m apprehensive about making this - recommended baking times range widely - from 19 mins to 25. How do I test given that the usual skewer method won’t work as it’s fudgey inside? Don’t want to have a fail on the birthday party cake!
marcella from Italy
All of you who have already baked this successfully, did you use a conventional or a fan-assisted oven? Thanks!
MSB
Great flavor, but I recommend using a thermometer. It's a bit hard to decide when it's done. Mine was slightly underbaked at 20 minutes, unlike other comments. Nevertheless, I was asked to make another one right after it was gone!
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