Chocolate Cake Recipe

Prepare and preheat

Position a rack in the lower third of the oven and preheat to 350°F (175°C). Butter a 9-inch springform pan or 8-inch square pan, line the bottom with parchment, and butter the parchment; dust the sides and bottom lightly with cocoa powder, tapping out excess.

Melt chocolate and butter

In a heatproof bowl set over (not touching) simmering water, combine the chopped chocolate and butter. Stir occasionally until melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between, until just melted. Remove from heat and let cool for 3–5 minutes.

Whisk eggs and sugar

In a large bowl, whisk together the eggs and granulated sugar until well combined and slightly thickened (about 1–2 minutes by hand, or 1 minute with a handheld mixer). Whisk in the vanilla and salt.

Incorporate chocolate

Gradually pour the melted chocolate-butter mixture into the egg-sugar mixture, whisking constantly to temper and incorporate. When fully combined, sift the cocoa powder over the batter and fold gently but thoroughly until smooth and uniform.

Bake

Pour the batter into the prepared pan, smoothing the top. Bake 22–28 minutes for an 8–9 inch pan (the center should still be slightly soft and the edges set). Baking time will vary with oven and pan; avoid overbaking — the cake should be fudgy and set, not dry.

Cool

Remove cake from oven and set on a wire rack. Let cool in the pan for 15 minutes, then run a knife around the edge and release the springform. Transfer to a rack and cool to room temperature. The cake can be served slightly warm or at room temperature.

Warm milk and cream

In a medium saucepan, combine whole milk, heavy cream, and the split vanilla bean with seeds (or vanilla extract). Warm over medium heat until the mixture is hot and just steaming; do not boil.

Whisk yolks and sugar

While the milk warms, whisk together the egg yolks, granulated sugar, and salt in a medium bowl until the mixture is pale and slightly thickened.

Temper and thicken

Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper. Gradually add another 1/2 to 1 cup until the yolks are warmed. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon (about 175–180°F / 79–82°C). Do not let it boil or it will curdle.

Strain and cool

Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod. Stir in any extra vanilla extract if used. Let cool slightly, then cover with plastic pressed to the surface to prevent a skin and chill if making ahead. Serve warm or chilled alongside slices of cake.

Toast pecans

In a small dry skillet over medium heat, toast the chopped pecans, stirring frequently, until fragrant and slightly browned, about 3–4 minutes. Add 1 tablespoon butter during the last 30 seconds if you prefer buttered nuts. Transfer to a bowl to cool.

Macerate dried fruit (optional)

If using, place the chopped dried fruit in a small bowl and add the dark rum or orange juice and orange zest. Let sit for at least 15 minutes to plump and flavor the fruit. For an alcohol-free option, warm the juice briefly before pouring over the fruit.

Combine for service

Fold the toasted pecans into the macerated (or dry) fruit mixture just before serving so nuts remain crisp. Reserve a small handful of nuts for garnish.

Plate

Slice the flourless cocoa pâté into wedges. Place a wedge on each plate. Spoon 3–4 tablespoons (or to taste) of crème anglaise beside or under the slice to create a pool. Arrange a spoonful (about 2 tablespoons) of the dried fruit and pecan mixture next to the cake slice. Sprinkle reserved toasted pecans on top.

Garnish

Dust the cake lightly with sifted cocoa powder and/or confectioners' sugar if desired. Serve immediately. Leftover cake keeps covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture. Crème anglaise can be refrigerated for up to 3 days.