Racines cake from Ready for Dessert: My Best Recipes by David Lebovitz

  • cocoa powder
  • eggs
  • dark chocolate
  • butter
  • espresso beans

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

  • anya_sf on September 01, 2019

    I made half the recipe in a 7" springform pan; it baked in 23 min. I didn't have salted butter, so I added 1/8 tsp salt. I used about 1/3 semisweet, 2/3 bittersweet chocolate and the flavor was very dark and intense. It was best with a large dollop of lightly sweetened whipped cream. Be careful not to overbake as the cake would end up dry (fortunately, mine was just right). We enjoyed it very much.

  • fprincess on January 16, 2012

    Made again and overcooked a little. Next time I will check it after 15 minutes. It was a little too dry after 20 (the recipe says to bake it for 25 min).

  • cassiopeia on August 01, 2011

    Wonderful chocolate cake that, as an added bonus, has no nuts nor flour. The texture is divine and makes it the perfect dessert cake. Served with a strawberries and thick cream it would be hard to beat. Perfect!

  • fprincess on December 25, 2010

    Light cake and the cacao nibs add texture. A keeper!

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