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Ina Garten bakes a simple, rich and delicious chocolate cake that is always a crowd pleaser. the barefoot countess star was inspired by a classic recipe for the dense dessert.
Ina Garten’s chocolate cake recipe is inspired by a French dessert
Garten showed how to make her Bittersweet Chocolate Cake on an episode of barefoot countess. “I’m putting a new twist on a decadent, rich and elegant sweet and sour chocolate cake that everyone loves,” she explained.
“Here’s a fact: everyone loves chocolate cake. Here’s another fact: I’m always looking for a different way to make a classic recipe,” Garten continued. “When I was in France, I came across an amazing chocolate cake that almost looked like a fallen soufflé. It was rich and dense.
She added: “My sweet and sour chocolate cake is kind of a cross between a chocolate torte and maybe a melted chocolate cake. It’s very, very rich and it’s so good.
Garten melted unsalted butter and bittersweet chocolate in a glass bowl set over a pan of simmering water. “And I’m just going to let it melt really slowly so it doesn’t burn,” said the barefoot countess star explained. “Just make sure the water is simmering, not boiling.”
She added, “You want to use really good bittersweet chocolate for this. Now is not the time for chocolate chips.
Garten removed the bowl from the pan then added a cup of sugar, eggs, instant coffee granules and salt. Finally, she folded in the flour. “So folding is taking the spatula, going straight to the middle, and then just turning the bowl around and continuing to fold it like that,” she explained. “And you get a really seamless mixture of flour and chocolate.”
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‘Barefoot Contessa’ star’s chocolate cake is ‘deliciously gooey’
Garten shared how perfect the cake is for serving to guests. “It’s a great dessert for a dinner party because you can make it early in the day and then serve it with a scoop of ice cream or a dollop of crème fraîche,” she explained.
“It’s not a lot of batter, but it will puff up in the oven,” she pointed out, pouring the batter into a buttered and floured 8-inch springform pan. “Now in the oven it will puff up, then it will deflate a bit and get nice and crackly on top. It’s going to be awesome.”
She baked it in a 350 degree Fahrenheit oven for 35 minutes, then left the cake to cool completely on a baking rack. “It’s when it deflates. Don’t worry, that’s actually a good thing. This means it will be deliciously melty.
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Ina Garten calls it “an amazing cake”
Garten took the cake out of the pan and kept it on the base. “Rather than removing it from the base and risking breaking the cake, I’m just going to serve it right on the platter,” she explained.
The Food Network star transferred it to a cake stand. “It’s just very small, it’s delicate, it’s rich. It’s very French,” she explained. “That should serve 6 to 8.”
She served it with a dollop of fresh cream. “It’s not that it needs more richness, but the acidity is quite nice with the chocolate cake,” Garten said. “And I would say your guest is going to be very happy.”
After taking a bite, Garten noted, “It’s like truffle cake. It’s hearty, it’s delicious. And the coffee really brings out the chocolate. It’s an amazing cake.
The full recipe is available on the Food Network website.
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