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Ingredients
- 8 1/2 ounce bittersweet chocolate, finely chopped
- 6 large eggs, room temperature, separated
- ²⁄3 cups granulated sugar
- ¹⁄3 cup sifted unbleached flour
- 1 1/4 cups almond flour
- 9 tablespoons unsalted butter, melted
- Ganache
- 5 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
Details
Preparation
Step 1
Preheat oven to 350 degrees. Lightly butter the bottom of a 9-inch round cake pan. Line the bottom with a round piece of parchment or waxed paper.
In the top part of a double boiler over hot water, melt the chocolate, stirring occasionally. Remove the pan from the heat.
In a large bowl, whisk the yolks and sugar until they're pale yellow and thick, about 1 minute. Whisk the melted chocolate into the egg mixture. Using an electric mixer on medium-high speed, whip the egg whites until stiff. In three additions, fold the whites into the chocolate mixture, leaving a few wisps of white visible. Sift the flour and fold in, then fold in the almond flour in three parts.
Transfer 1 cup of the batter to a bowl, add the butter and fold just until combined. Add to the batter and fold until completely incorporated. Pour into the pan and smooth the top.
Bake until the sides of the cake have risen but the center looks slightly underdone, about 20 minutes. Cool for 30 minutes on a wire cake rack.
Run a sharp knife around the edge of the pan to release the cake. Place a baking sheet over the cake, invert and tap the bottom of the cake pan to release the cake. Place a wire rack on the cake and invert to turn right side up. Cool completely and then top with ganache.
Ganache
Instructions: Bring the cream to a simmer in a medium saucepan over medium heat. Remove from the heat and add the chopped chocolate. Let stand 1 minute, then whisk until smooth. Pour the ganache on top of the cake, smoothing the icing over the top and down the sides with a metal spatula. Refrigerate until glaze is set.
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