- 8
Ingredients
- 12 squares (1 oz. each) bittersweet
- chocolate, coarsely chopped
- 12 T. unsalted butter
- 12 eggs, separated
- 6 T. sugar, divided
- 1 lb. fresh strawberries, cleaned and
- hulled
- 2 T. orange-flavored liqueur
- 1 tsp. confectioners' sugar
Preparation
Step 1
1. Heat oven to 350°F. Line 9" spring form pan with parchment paper. Lightly spray with nonstick cooking spray.
2. Heat chocolate and butter in a medium saucepan over low heat until melted. Set aside to cool.
3. Using electric mixer, beat egg yolks and 3 T. sugar until mixture is thick and pale, about 3 minutes. Fold melted chocolate into yolk mixture.
4. With clean, dry beaters, beat egg whites in another bowl until frothy. Slowly add remaining sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 stages. Scrape batter into prepared pan.
5. Bake until top of cake is puffed and wooden pick inserted in center comes out clean, about 30 minutes.
6. Cool in pan on wire rack.
To make sauce:
7. Blend half the berries and all liqueur and confectioners' sugar in food processor or blender until smooth. Coarsely chop remaining berries; stir into puree. Add more confectioners' sugar if needed.
8. Remove cake from pan and invert onto plate. Remove parchment and reinvert onto platter. Serve with strawberry sauce.