This recipe is so good, I’ve cooked it four times this month and it never gets old!
(Note: This recipe is intentionally gravy-free—but for an elegant drizzle, warm 2 tbsp heavy cream, pour over ¼ cup chopped dark chocolate, wait 1 minute, then stir until smooth. Cool slightly and ribbon over sliced bread.)
Serving Suggestions
Warm a slice slightly and serve with:
A dollop of crème fraîche and fresh raspberries
Thinly sliced sharp cheddar (a Kentucky-inspired twist)
Toasted walnuts and a drizzle of honey
Or simply, as intended—with your hands and zero regrets.
Storage & Make-Ahead Tips
Keeps tightly wrapped at room temp 3 days, or refrigerated 1 week.
Freeze whole (wrapped in plastic + foil) up to 3 months. Thaw overnight, then refresh in 300°F oven for 8 minutes.
Batter can rest, covered, at room temp 1 hour before baking—ideal for timing with dinner.
Frequently Asked Questions
Can I use oil instead of butter?
Yes—½ cup neutral oil yields a more fudgy, less cake-like texture, but you’ll lose the nuanced toasty notes of browned butter. For depth, brown the butter first, then cool before using.
Why no espresso powder?
It enhances chocolate, but isn’t essential here—the simplicity is part of the charm. Add ½ tsp if you love mocha notes.
Can I make it gluten-free?
Yes: swap AP flour for ½ cup (60 g) GF all-purpose blend (like Bob’s Red Mill 1:1), and add ¼ tsp xanthan gum if not included.
Allergy Information
