- 1
Ingredients
- 7 ounces dark chocolate, chopped
- 7 ounces butter, softened
- 4 eggs, separated
- 3/4 cup sugar
Preparation
Step 1
1) Heat the oven to 375°F/190°C. Line with parchment, grease or spray a 9-inch springform pan.
2) Melt the chocolate gently over a double boiler. then whisk in the butter a piece at a time until smooth.
3) In a large or your mixer bowl, beat the yolks with half the sugar until thick and pale.
4) In a medium bowl, beat the whites to peaks. Add in the remaining sugar and beat to a stiff meringue.
5) Slowly whisk the chocolate mixture into the yolk mixture.
6) Stir in a 1/4 of the egg white and fold into the mixture. Repeat until all the egg whites are added. Pour in to the prepared pan and bake for 45-50 minutes.
7) Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack, as it is supposed to.
This recipe is very easy to put together. I felt it was more like a brownie than a cake, no matter what you call it you can't go wrong. It's a chocolate lovers dream. The outer crust that puffs and falls is like a crunchy protective layer to keep the cake moist.