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

  • ground cinnamon
  • heavy cream
  • mascarpone cheese
  • granulated sugar
  • vanilla pods
  • self-rising flour
  • dark chocolate
  • butter
  • instant coffee granules
  • light corn syrup
  • Dutch-process cocoa powder
  • ground espresso coffee

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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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