Bittersweet chocolate cake from Modern Comfort Food (page 195) by Ina Garten

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

Accompaniments: Sweetened whipped cream

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

  • julesamomof2 on January 16, 2023

    I didn't have high expectations for this cake as it seemed almost too simple but it was very delicious and much lighter and less dense then expected. Light mousse like texture with crisp edges. I baked for 43 minutes in a 9" springform pan.

  • Kinhawaii on February 20, 2022

    Very delicious- but I took it out too soon. I thought it wasn’t too wobbly at 40 min in my dark springform but the center was too soft- took the photo the next day- I guess if you are going for a molten center & eat it warm that would work, like a big lava cake. It’s like making a big brownie & I like that it’s in 1 bowl. I will definitely try it again & leave it in another 5 minutes. I love the soft rich texture with the crunchier brownie edges.

  • anya_sf on December 21, 2020

    Ingredient conversion if baking by weight: 200 g each butter, chocolate, sugar, and eggs. I made 1/2 recipe in a 6" pan. Cake was very easy to mix, but tricky to tell when done. I took it out of the oven after 34 minutes when the center was partially puffed and developed a crack. That seemed perfect, as the cake's texture was soft and fudgy but not underdone. Great chocolate flavor, wonderful with either vanilla ice cream or whipped cream, as suggested.

  • Devons on November 29, 2020

    Easy to make and dark, chocolatey flavors. The center collapsed and was soft as the photo shows. Had some bourbon honey simple syrup left over from a cocktail; added a couple spoonfuls to the whipped cream. Perfect.

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