Serves 10-20 |Hands-On Time: 20m| Total Time: 2hrs Ingredients: 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan 1/4 cup heavy cream 8 ounces bitter sweet chocolate chopped 1/4 cup Pinch 'n Rub Spanish Chocovic unsweetened cocoa powder, plus more for the pan ¼ cup Pinch 'n Rub Vanilla Bean Sugar ¾ cup granulated sugar 5 large eggs
Directions: Heat oven to 350° F. Butter a 9-inch spring form pan and dust with cocoa powder. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, vanilla bean sugar, granulated sugar, and cocoa powder; whisk in the melted chocolate mixture. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour.
Run a knife around the edge of the cake before unmolding. Once cooled completely, try sprinkling with our Habanero fusion sugar and garnish with fresh raspberries and a couple of Cyprus flake salt crystals! Or, you can top with whipped cream, sprinkle with our Raspberry fusion sugar and garnish with raspberries, or for another delicious variation just sprinkle on some of our Espresso fusion salt!
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