Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
Step 1
Preheat oven to 350 degrees Fahrenheit. Spray springform with non-stick spray
Step 2
In a heavy saucepan, heat butter, chocolate, and coffee over low heat.
Step 3
When chocolate is almost melted, turn off heat and gently stir until it’s all smooth. Set aside to cool.
Step 4
In a bowl, whisk together eggs, sugar and vanilla.
Step 5
When chocolate is cool to the touch, whisk egg mixture into chocolate until combined.
Step 6
Pour mixture into springform.
Step 7
Bake for 50 minutes. It will puff up. The sides will be firm and center wet.
Step 8
Turn the pan and bake for 10 minutes more. Cool on wire rack until it reaches room temperature.
Step 9
Remove sides of the pan, and cover with plastic wrap.
Step 10
Refrigerate overnight. Let stand 45 minutes before serving
Meet the Chef
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Ina Pinkney is a Chicago legend of the tastiest kind. Known as the “Breakfast Queen”, she fed Chicagoans for 33 years – first, out of a small bakery and then from her beloved breakfast restaurant in the West Loop in Chicago, which she closed in December of 2013. An undeniably outstanding chef and astute businesswoman, Ina is so much more. She’s a community leader, a pioneer, a television personality, a columnist at the Chicago Tribune, the subject of an award-winning documentary called Breakfast at Ina’s, and author of a memoir cookbook, Ina’s Kitchen.
