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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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ONE WORD...Delicous! Ingredients:
81/2 ounces (2 sticks plus 1 tablespoon) unsalted butter, more for greasing pan |
7 ounces bittersweet chocolate (50 percent or higher cocoa), chopped |
5 large eggs, separated |
1 cup sugar |
1/2 cup all-purpose flour |
pinch of salt |
whipped cream for serving |
Directions:
1. Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.)
2. Butter a 9-inch springform pan and set aside. Original recipe calls for a loaf pan
3. In a double boiler or microwave oven, melt together 81/2 ounces butter and the chocolate.
4. Stir to blend.
5. In a medium bowl, stir together egg yolks and sugar.
6. Stir in flour.
7. Add chocolate mixture and stir until smooth.
8. Using an electric mixer, whisk egg whites and salt until stiff but not dry.
9. Fold whites into chocolate mixture just until blended. Pour into cake pan.
10. Bake for 25 minutes.
11. Remove cake from oven and allow to cool for 1 hour.
12. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours.
13. Two hours before serving, remove cake from refrigerator and bring to room temperature.
14. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream and strawberries or rasberries (optional)
15. Optional: ganache on top
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