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- 1/2 pound semi-sweet chocolate, chopped
- 1/2 pound (2 sticks) butter
- 2/3 cup sugar
- 8 egg yolks
- 4 egg whites
- Powdered sugar for garnish
Heat oven to 350°F. Brush an 8-inch square baking pan with oil and line bottom with parchment paper. Brush top of parchment lightly with oil. Melt butter and chocolate in a double boiler. Using a hand or stand mixer fitted with the whisk attachment, beat sugar and yolks together to the 'ribbon" stage (to test, take the whisk and drizzle; when mixture stands up and forms a 'ribbon" without sinking back in, it is ready). Fold the chocolate and egg yolk mixtures together. In a separate, clean bowl, beat the egg whites to stiff peaks. Fold about 1/4 of the whites into the batter, and then quickly but gently fold in remaining whites, until just combined. Pour batter into prepared pan and place in a roasting pan with boiling water that goes about half way up the sides of the baking dish. Bake in the water bath for 1 hour, or until a toothpick inserted in the center comes out with just a few crumbs. Remove from water bath and cool on a rack for at least 20 minutes. Loosen sides of cake with a small knife. Place a platter or plate over top of cake pan and gently invert. Tap once or twice if necessary to release cake. Remove parchment from top and dust with powdered sugar to decorate.
This cake is lovely topped with lightly sweetened whipped cream or vanilla ice cream.
Recipe from Central Market Mill Creek - Culinary Resource Center
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