Ingredients;
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
¾ cup granulated sugar (or sugar substitute) plus 1 teaspoon
2 teaspoon vanilla, divided
2 cups heavy cream, cold
3 tablespoons Kahlua (optional)
2 tablespoons sugar
Confectioners’ sugar, for dusting
Strawberries and/or raspberries for garnish (optional)
Preparation:
Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan.
1. Melt the chocolate and butter in a heatproof bowl over (but not touching) 1 in of simmer water until melted, or in a double boiler. [I usually use a glass bowl that will fit in my pot without touching the bottom of the pot.]
2. In a mixing bowl, whisk the egg yolks with the sugar until light yellow in color, about 4-7 minutes, with an electric mixture [you could do it by hand, it just takes longer, but it is a great arm work out]. Add the vanilla and mix until well combined.
3. Slowly whisk a little of the melted chocolate into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate. Continue slowly adding the rest of the chocolate mix.
4. Beat the egg whites in a mixing bowl until stiff peaks form [once again I would use an electric mixer to get the consistency we are looking for in this recipe]. Fold the egg whites into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top should start to crack and if you stick a toothpick into the cake it should come out with moist crumbs clinging to it, 20-25 minutes. Let stand 10 minutes, then un-mold. While the cake is cooking make the whipped cream. Combine the heavy cream, Kahlua and sugar; whip until it becomes light and fluffy.
5. Before serving the cake, dust with confectioners’ sugar, a dollop of whipped cream and either strawberries and/or raspberries
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
¾ cup granulated sugar (or sugar substitute) plus 1 teaspoon
2 teaspoon vanilla, divided
2 cups heavy cream, cold
3 tablespoons Kahlua (optional)
2 tablespoons sugar
Confectioners’ sugar, for dusting
Strawberries and/or raspberries for garnish (optional)
Preparation:
Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan.
1. Melt the chocolate and butter in a heatproof bowl over (but not touching) 1 in of simmer water until melted, or in a double boiler. [I usually use a glass bowl that will fit in my pot without touching the bottom of the pot.]
2. In a mixing bowl, whisk the egg yolks with the sugar until light yellow in color, about 4-7 minutes, with an electric mixture [you could do it by hand, it just takes longer, but it is a great arm work out]. Add the vanilla and mix until well combined.
3. Slowly whisk a little of the melted chocolate into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate. Continue slowly adding the rest of the chocolate mix.
4. Beat the egg whites in a mixing bowl until stiff peaks form [once again I would use an electric mixer to get the consistency we are looking for in this recipe]. Fold the egg whites into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top should start to crack and if you stick a toothpick into the cake it should come out with moist crumbs clinging to it, 20-25 minutes. Let stand 10 minutes, then un-mold. While the cake is cooking make the whipped cream. Combine the heavy cream, Kahlua and sugar; whip until it becomes light and fluffy.
5. Before serving the cake, dust with confectioners’ sugar, a dollop of whipped cream and either strawberries and/or raspberries
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