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Courtesy of David Lebovitz Ready For Dessert
Ingredients
4 ounces bittersweet chocolate
4 ounces unsweetened chocolate
1/2 pound (2 sticks) butter
1 teaspoon Rain’s Choice, pure Vanilla Extract
6 eggs, separated at room temperature
1/2 cup plus 1/2 cup sugar
Optional: Pinch of cream of tartar
Powdered sugar for dusting the cake
Optional: Melted chocolate for decorating the cake
Whipped cream or Crème Anglaise
Instructions
Position the oven rack in the center of the oven. Preheat the oven to 350 degrees. Butter an 8 by 8 by 2-inch square cake pan or a 9 by 2-inch round cake pan and add a bit of flour or cocoa powder. Swirl the pan to evenly coat the bottom and side with flour or cocoa and tap out the excess. Line the bottom of the pan with parchment paper.
Set a bowl over a pan of simmering water. Roughly chop bittersweet chocolate and the unsweetened chocolate and melt in the bowl along with the butter, cut into small pieces. Stir occasionally, until the chocolate and butter have melted smoothly together, then remove the bowl from the heat. Stir in vanilla extract.
Whip the egg yolks with 1/2 cup of the sugar, 3 to 5 minutes, until they lighten and form a ribbon when you lift the beater. Stir in the melted chocolate – butter mixture until fully incorporated.
In a large mixing bowl, begin whisking the egg whites until they are frothy. If you are not using a copper bowl, add the cream of tartar. Increase your speed and keep whisking until the egg whites form soft, wet peaks. Gradually beat in the remaining 1/2 cup of sugar, and continue whisking until the whites form wet, shiny peaks that hold their shape.
Fold the egg whites into the chocolate mixture just until there are no visible streaks of egg white. Do not overfold.
Transfer the batter to the prepared cake pan and gently smooth the top. Bake for 35 minutes. The cake will rise as it is baking and form a firm, slightly crackly top. To test for doneness, gently touch the center of the cake. It should still feel slightly jiggly but just barely set in the center. Remove the cake from the oven and let cool about 15 minutes.
Turn the cake out upside down onto a baking sheet, remove the parchment paper, invert onto a serving plate, and dust the top of the cake with powdered sugar. If desired, decorate the top of the cake with melted chocolate. Dip a fork in melted chocolate and wave it back and forth a few inches over the cake, creating an abstract scribble of chocolate on the top. Serve with whipped cream or crème Anglaise.
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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