The ultimate weeknight dessert: a cake that's both assembled and baked in a cast iron skillet—no whipping, creaming, or beating involved.
6 ounces finely chopped milk chocolate, between 25 and 48% cacao ; see our list of6 ounces black coffee, or hot tea such as Assam 3 ounces finely chopped dark chocolate, roughly 72% ; see our list of3/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight1 1/2 teaspoons baking sodaAdd milk chocolate to a mixing bowl. In a 10-inch cast iron skillet, bring cream to a simmer over medium heat.
Working gently to avoid splashes, whisk in eggs, followed by flour and baking soda. Continue whisking until smooth and well combined.Place skillet in oven and bake until cake is firm, though your finger will still leave an impression in the puffy crust, about 30 minutes. The timing will vary depending on the skillet's gauge, but a toothpick inserted into the center should come away with a few crumbs still attached. Cool cake in skillet until no trace of warmth remains, about 1 1/2 hours.
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