Chocolate Idiot Cake- Adapted from David Lebowitz

-Preheat the oven to 350F

1. Butter a 9-inch springform pan and dust it with cocoa powder, tapping out any excess (I sprayed with Pam for Baking). (*See tips)

2. Melt the chocolate and butter together in a large glass or metal bowl over simmering water- stirring occasionally until smooth. Once melted & smooth, remove from heat.

3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.*

4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

5. Bake for 1 hour and 15 minutes.

6. You’ll know the cake is done when it looks just set, think custard or “quivering chocolate pudding”. If you gently touch the center, your finger should come away clean.

7. Once set, remove from water bath and place pan on cooling rack & remove foil top to cool completely.


*Wrap the outside of your springform pan with aluminum foil, making sure it goes all the way up to the outer rim. Basically cover the thing in foil, trust me.

*Either let the chocolate cool significantly, or make sure you temper it into the eggs. This just means to add a little bit at a time into the eggs (whisking constantly) to gently raise their temperature. Once you’ve added about 1/4 or 1/3 of the chocolate to the eggs, you may add the remaining chocolate mixture.

*Serve thin wedges at room temperature with ice cream, whipped cream, or a dusting of powdered sugar.

*Don’t worry if it has bubbles when you take it out of the oven, they will settle and it will be delicious.

*Can be wrapped and chilled in the refrigerator for 3-5 days.