 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 20 |
|
When I was younger, this was the cake that everyone in my family requested that my grandmother make for their birthdays. A rich, almost flourless cake. I like it with whipped cream and/or some vanilla ice-cream :) Enjoy! ******A note about the pan - I've never been able to successfully make this without a springform pan. They have them at many supermarkets, so hopefully you have one around!****** Ingredients:
9 1/2 tablespoons unsalted butter |
3 1/2 tablespoons all-purpose flour |
2 ounces unsweetened chocolate, broken up |
4 ounces semisweet chocolate |
12 tablespoons granulated sugar |
5 eggs (separated) |
4 tablespoons unsalted butter |
2 ounces semisweet chocolate |
2 ounces bittersweet chocolate |
3 tablespoons heavy cream |
2/3 cup sifted confectioners' sugar |
1 teaspoon vanilla |
Directions:
1. For Cake:.
2. Preheat oven to 350 degrees.
3. With 1/2 tbl butter, grease bottom and sides of a 9 X3 springform pan. Cut a round of waxed paper to fit over bottom. Butter and dust with flour (1/2 tbl).
4. Melt chocolate in microwave oven. With spatula, scrape into bowl. Cool for 3 minutes.
5. Add 9 tbl butter gradually, stirring well.
6. Add 9 tbl sugar, remaining flour and egg yolks. Stir after each addition.
7. Beat egg whites. Add pinch of salt. Beat until whites start to hold their shape.
8. Add remaining 3 tbl sugar. Beat until stiff.
9. With rubber spatula, gently fold egg whites into batter.
10. Place batter in pan and smooth top.
11. Bake 35 minutes. Gently remove sides. Cool on wire rack.
12. For Icing:.
13. Melt butter and 2 chocolates in microwave.
14. Wisk in cream. Add sugar and vanilla.
15. Wisk until completely smooth.
16. While icing is warm, spread over cake.
|
|