INGREDIENTS
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For the cake:
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12 oz. bittersweet chocolate, coarsely chopped (2-1/4 cups)
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6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
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5 large eggs
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1 cup granulated sugar
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1-1/2 tsp. pure vanilla extract
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1/4 tsp. table salt
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3/4 oz. (1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan
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For the glaze:
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4 oz. bittersweet chocolate, coarsely chopped (3/4 cup)
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1-1/2 oz. (3 Tbs.) unsalted butter
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