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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Ingredients:
8 ounce(s) bittersweet chocolate, chopped |
1/4 cup(s) confectioners' sugar, plus more for dusting |
1/2 cup(s) creme fraiche or sour cream |
1 cup(s) granulated sugar |
1 1/4 cup(s) heavy cream |
5 large eggs |
1 cup(s) unsalted butter, cut into pieces |
1/4 cup(s) unsweetened cocoa powder, plus more for the pan |
Directions:
1. Heat oven to 350 degrees. Butter a 9-inch springform pan and dust with cocoa powder.
2. In a medium saucepan, heat the butter with 1/4 cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 min. Let cool in the pan for 1 hr. Run a knife around the edge of the cake before unmolding.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the creme fraiche and confectioners' sugar until soft peaks form. Dust the cake with confectioners' sugar and service with the whipped cream.
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