Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare Your Ingredients - Start by gathering all your ingredients. Chop the semisweet chocolate into small pieces to ensure it melts evenly.
- Step 2: Melt the Chocolate - In a double boiler or a heatproof bowl set over a pot of simmering water, add the chopped chocolate. Stir occasionally until it’s completely melted and smooth. Remove from heat and let it cool slightly.
- Step 3: Heat the Cream - In a small saucepan, heat the heavy cream over medium heat. Add the tablespoon of sugar and stir until the sugar is dissolved and the cream is hot but not boiling.
- Step 4: Combine Chocolate and Cream - Pour the hot cream over the melted chocolate. Let it sit for a minute, then whisk together until the mixture is smooth and glossy.
- Step 5: Prepare the Cake Pan - Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- Step 6: Bake the Cake - Pour the chocolate mixture into the prepared cake pan. Bake for about 25-30 minutes, or until the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs.
- Step 7: Cool and Serve - Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely. Serve as is, or add your favorite toppings.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly and refrigerate for up to a week.
- Freeze the cake for up to 3 months, thawing in the refrigerator before serving.