An ideal dessert choice for Passover or anytime you crave something sweet.
- Total Cooking Time:50 minutes
- Servings:Makes 10-12 servings
Ingredients Needed
- 8 oz quality bittersweet chocolate, finely chopped
- 8 tablespoons unsalted butter
- 6 large eggs, separated and at room temperature
- ½ cup + 2 tablespoons granulated sugar, separated
- 1 teaspoon vanilla extract
- unsweetened cocoa powder, for dusting (optional)
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Preparation Steps
- Begin by preheating your oven to 350°F. Prepare a 9-inch springform pan by spraying it with non-stick cooking spray and lining the bottom with parchment paper.
- In a large heatproof bowl, melt the chopped chocolate and butter over a pot of barely simmering water. Once melted, set the mixture aside to cool slightly.
- In a stand mixer bowl, combine the egg yolks and use the whisk attachment to beat them until just combined. Gradually add ½ cup of sugar and continue mixing until the mixture becomes thick and turns pale yellow. Fold a portion of this egg-sugar mixture into the cooled chocolate-butter mixture to lighten it, then incorporate the rest of the egg-sugar blend. Finally, mix in the vanilla extract.
- Thoroughly clean the mixer bowl and whisk attachment, and then add the egg whites to the bowl.
- Beat the egg whites on medium-low speed until the surface is well-bubbled. Gradually add the remaining 2 tablespoons of sugar, then increase the speed to high and continue beating until stiff, shiny peaks form that hold their shape.
- Gently fold ⅓ of the whipped egg whites into the chocolate mixture to lighten it. Gradually fold in the remaining egg whites in two parts, ensuring a thorough mix each time. Once combined, pour the batter into the prepared pan, smoothing the top, and bake for 30 minutes.
- After baking, allow the cake to cool in the pan on a wire rack for about 10 minutes before removing the sides of the springform pan. Let the cake cool completely on the rack, then wrap it in plastic wrap and refrigerate it overnight for best flavor.
- If desired, sift cocoa powder over the top of the cake before slicing it into wedges to serve.
Additional Notes
This cake develops a richer flavor when refrigerated overnight. It can be kept, covered, at room temperature for two days or stored in the fridge for up to five days.
