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“This is a very decadent rich fudgy cake....wonderful to serve for an after dinner dessert....if desired to with pureed raspberry sauce (2 cups fresh or frozen respberries with 2 tbsp sugar, pureed)”

Ingredients Nutrition

  • 12 cup butter
  • 6 ounces semisweet chocolate, chopped
  • 3 eggs
  • 23 cup sugar
  • 2 teaspoons vanilla
  • 14 teaspoon salt
  • 23 cup flour
  • 14 cup butter
  • 2 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • 2 teaspoons honey


  1. Set oven to 350 degrees.
  2. Grease and flour 1 9-in springform pan.
  3. In the microwave, or double boiler, melt butter and chocolate; stir until smooth.
  4. Cool for 10 minutes.
  5. In a mixing bowl, beat the eggs, sugar, vanilla and salt until thick and creamy (about 4 minutes).
  6. Blend in the melted chocolate mixture.
  7. Stir in flour; mix well.
  8. Pour into prepared pan.
  9. Bake for 25-30 minutes, or until cake tests done.
  10. Cool completely on wire rack.
  11. Run a knife around the edge of springform pan to loosen; remove cake to serving plate.
  12. FOR GLAZE: In a small saucepan,combine all glaze ingredients; cook, and stir over low heat until melted and smooth; cool slightly.
  13. Spread the glaze over top and sides of cake.

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