Serves 8-10 normal folks who don’t over indulge:)
See notes at the end.
Ingredients
- 6 Tablespoons unsalted butter, plus more for pan (a little less than a stick)
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 6 large eggs, separated
- ½ cup granulated sugar
- Confectioner’s sugar (powdered) to dust top (optional)
- Whipped cream for serving (optional)
Directions
1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom, and sides of a 9-inch spring form pan. Set aside.
2. Place butter and chocolate in a large heatproof bowl and microwave in 30 second increments stirring each time until completely melted. Let cool slightly. Whisk in egg yolks.
3. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until glossy, stiff peaks form. Whisk ¼ of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
4. Pour batter into prepared buttered pan, and smooth the top with a rubber spatula if needed. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely; remove sides of pan. Serve at room temperature, dust with confectioner’s sugar or serve with whipped cream.
Recipe via marthastewart.com 02/23/2012
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| Mint Chip Ice Cream, Bite Size Cake |
Alissa’s notes
8 ounces of chocolate equals 1 1/3 cups dry measure. You could use dark chocolate; I found some yummy, large European dark chocolate bars at the 99 cent store; they were perfect in this recipe, and I shaved a little bit for garnish. I beat the egg whites (room temperature) by hand with a whisk, good exercise. I used a 9” round removable bottom pan. After the cake had cooled, I carefully loosened the edges with a butter knife, flipped it over onto a serving plate, and carefully used a large spatula to separate the bottom of the pan from the cake; I left it upside down for cutting and serving. If there is any left over, keep it refrigerated; it taste delicious cold.
