Ruth’s Chris Chocolate Sin Cake

Instructions:

1. Preheat the oven to 325°F (165°C). Grease an 8-inch springform pan and line the bottom with parchment.
2. In a saucepan over low heat, melt the butter and chocolate together, stirring until smooth.
3. Whisk in the sugar until fully dissolved.
4. Add the eggs one at a time, whisking quickly so they do not scramble.
5. Mix in the cocoa powder, vanilla, and salt until the batter is silky and smooth.
6. Pour the batter into the prepared pan.
7. Bake for 30–35 minutes. The center should be slightly soft but not liquid.
8. Cool completely, then chill for at least 4 hours to achieve the signature dense, fudgy texture.

Ganache:

1. Heat the heavy cream until steaming.
2. Pour over the chocolate chips and let sit for 2 minutes.
3. Add the butter and stir until the mixture is smooth and glossy.
4. Pour the ganache over the chilled cake and spread evenly.

Variations

• Use dark chocolate for a deeper, more bittersweet flavor.
• Add a splash of espresso to intensify the chocolate notes.
• Top with toasted coconut or pecans for texture.
• Add a pinch of cinnamon or chili powder for a subtle twist.

Tips

• Chill thoroughly—the texture becomes dramatically richer and denser.
• Warm a knife under hot water for clean, smooth slices.
• Serve with raspberry coulis or fresh berries for a bright, tart contrast.
• Store in the refrigerator, but let slices warm slightly before serving for the creamiest texture.