by Jestei
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my 7 recipes »
8 ounces High quality bittersweet chocolate Ask a question about this ingredient
2 Sticks unsalted butter Ask a question about this ingredient
1 1/4 cup Sugar Ask a question about this ingredient
6 Large Eggs, separated Ask a question about this ingredient
1 cup Dutch processed cocoa powder Ask a question about this ingredient
Put rack in middle of oven and preheat to 350. Generously butter 10 inch spring form pan. Line bottom with parchment paper and butter paper.
Ask a question about this stepChop chocolate in small pieces and melt with butter over very low flame, stirring frequently until smooth. (You can also do this in microwave.) Remove from heat and whisk in sugar. Let cool for 5 minutes, then add egg yolks, one at a time. Sift cocoa over chocolate mixture and whisk to combine.
Ask a question about this stepIn standing mixer, beat egg white at high speed until peaks form but are not yet stiff. Gently fold into chocolate mixture.
Ask a question about this stepPour batter into pan and bake 35-40 min or until cake forms thin crust on top. Remove before its sides move from pan.
Ask a question about this stepCool for ten minutes, invert on a plate then reinvert on cooling rack. (I have also served this right from cake pan, sides removed. Sue me.)
Ask a question about this stepLet cool completely before sifting powdered sugar over top.
Ask a question about this stepTurned out great, served warm with dulce de leche ice cream. Rave reviews!
dr babs, just read yr comment in the cooking spotlight and saved the recipe for passover 2011
I posted a photo of the cake I made for a holiday party with crushed peppermint candy on top.
OK, i wish I had decided to keep it on the cake pan--when i inverted it onto the cooling rack, it was so soft in the center that it kind of collapsed into the grid. Maybe I didn't let it cool long enough? Anyway, I'll just whip up some cream for serving to hide the broken part. And I got to taste it--amazing.
I made this today for Passover--I added the zest of an orange and a teaspoon of cardamom powder. The batter tasted amazing--I'm looking forward to having it tonight.
Never knew the dimes trick -- cool!
I am making this tomorrow for a dinner party, sounds delicious. Never whipped the egg whites before, great idea. Will report back.