World's best chocolate cake from Ottolenghi at The New York Times by Helen Goh and Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on November 03, 2017

    I liked this cake a lot though it really needs the ganache and coffee/cinnamon cream to make it a special dessert. With those it was a lovely dessert for not a lot of effort or time. I found it took 65 minutes at 170C to be baked through. Be aware the recipe on the NYT website has the F conversion at 350 which is too high - it should be 338F.

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