Begin boiling water.
Preheat oven to 350 degrees.
Place rack on bottom position.
Place 1/2 stick unsalted butter on stove top to begin melting.
Make a foil sling for a 9/13 baking pan and spray it with nonstick cooking spray.
Finely chop 2 ounces unsweetened chocolate.
Chop into chunks 6 ounces bittersweet chocolate.
- 1/3 cup Dutch Processed Cocoa
- 1 1/2 teaspoons instant espresso powder
- 1/2 cup boiling water
Whisk in 2 ounces finely chopped unsweetened chocolate, until melted.
- 1/2 stick melted unsalted butter
- 1/2 cup plus 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
Whisk in 2 1/2 cups sugar.
- 1 3/4 unbleached all-purpose flour
- 3/4 teaspoons table salt
Fold in 6 ounces of bittersweet chocolate (chunked)
Bake 30-35 minutes, until toothpick inserted halfway between edge and center has only a few moist crumbs on it.
If baking in glass, cool 10 minutes in the pan, then 1 hour on a rack (removed from pan).
If baking in metal, cool in pan for 1.5 hours, cool on rack for 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2056g)|
|Recipe Makes: Servings|
|Calories from Fat: 4032 (67%)|
|Amt Per Serving||% DV|
|Total Fat 448g||597 %|
|Saturated Fat 168.7g||844 %|
|Monounsaturated Fat 193.7g|
|Polyunsanturated Fat 65.2g|
|Cholesterol 11036.9mg||3396 %|
|Sodium 140387.6mg||4841 %|
|Potassium 2790mg||73 %|
|Total Carbohydrate 346.2g||102 %|
|Dietary Fiber 26.4g||105 %|
|Sugars, other 319.8g|
|Protein 194g||277 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6030
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