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Author Notes: I've never been been to the River Cafe in London, but when a friend came back raving about this dessert several years ago, I knew I wanted to give it a try someday. Although there are only four ingredients, this cake is not exactly simple to whip up. There are lots of opportunities to ruin the recipe, so it's probably best attempted when you are home alone with nothing else to do but babysit some chocolate and eggs.
This recipe is for a 6-inch spring from pan. You can easily double the ingredients to bake in a 9 or 10-inch pan. —za'atar
Makes: 8 very small slices of very rich cake
ounces 70% chocolate
stick unsalted butter
- Preheat the oven to 250 degrees, Fahrenheit. Melt the butter in pan over medium low heat. Break the chocolate into small pieces and add to the butter. Stir until all the chocolate is melted. Remove from heat.
- Add half of the sugar to the water and heat until the sugar is dissolved and the liquid has reduced to a syrup. Pour the sugar syrup into the chocolate mixture and stir to combine.
- Add the remaining sugar to the eggs and beat on high until the eggs reach the "ribbon stage" - 7-9 minutes.
- Slowly add the egg mixture to the chocolate and stir gently until combined. Pour the batter into a 6-inch spring from pan. Bake in a water bath for 60 minutes or until set. Increase temperature to 400 F if the cake has not set after 60 minutes. Remove from the oven and let the cake cool for 3-4 hours before serving.