This cake if for the chocolate lover. When this cake comes out of the oven it's going to look like a sunken-in brown mess, but once you taste it will be gone in seconds.
7 oz really good (45-50% cocoa) semisweet chocolate
3/4 cup butter
1 cup sugar, divided
4 eggs, separated
1. Preheat oven to 300*. Melt chocolate and butter in a double boiler. Stir together half the sugar and four yolks; add to melted chocolate concoction.
2. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form. Fold mixture into chocolate. Pour into greased 9" cake pan.
3. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.
We served with a scoop a vanilla ice cream and a drizzle of caramel sauce.
Notes:
I suggest using a spring form pan and not a cake pan.
If this is too much work for you, honestly you can make a really good dark chocolate brownie in a spring form pan and it will taste almost the same and look prettier.
(Matt's comment to this cake was that it tasted like my brownies.)
Recipe courtesy of Dashrecipes.com
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