Asian Five-Spice Chocolate Cake


  • 7 ounces fine-quality unsweetened chocolate, finely chopped
  • 6 ounces fine-quality bittersweet chocolate, finely chopped
  • 1/2 cup water
  • 1 1/4 cups sugar
  • 4 teaspoons Chinese five-spice powder
  • 2 1/4 sticks unsalted butter, cut into pieces and softened
  • 6 large eggs

    • Accompaniment: ginger cream


    Chef Christian Thornton Serves The Cake With Caramel Ginger Ice Cream And A Berry Compote, But For The Home Cook He Suggests An Infinitely Easier...

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