Ingredients
- 3 ounces semisweet or bittersweet chocolate, melted in a double boiler or for 2 minutes in a microwave oven
- ½ cup all-purpose flour
- ½ cup cake flour
- ¼ teaspoon baking soda
- Large pinch kosher salt
- 3 large eggs, room temperature, separated
- 1 cup unsalted butter, room temperature, plus small amount for the pan
- ¾ cup granulated sugar
- Nutritional Information
Nutritional analysis per serving (12 servings)
275 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 3 grams protein; 87 milligrams cholesterol; 71 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 servings
Preparation
- Position rack in lower third of oven. Preheat oven to 325 degrees. Butter an 8 1/2-by-4 1/2-by-2 1/2-inch loaf plan.
- Melt chocolate and set aside.
- Sift together flours, soda and salt. Set aside.
- Place egg whites in the bowl of an electric mixer. Beat on medium-high speed until stiff but not dry. Scrape whites into another bowl and set aside.
- Place butter in the mixer bowl and beat on medium-high speed until creamy. Gradually add sugar. Beat until very light and fluffy, stopping occasionally to scrape sides of bowl.
- Add egg yolks and beat until fluffy, stopping once to scrape down sides of bowl. Add dry ingredients and beat just until mixed. Beat in chocolate.
- Remove bowl from mixer. Stir about one third of the egg whites into the batter. Fold in remaining whites. Scrape batter into prepared pan. Bake for 1 hour 20 minutes, rotating pan after 40 minutes.
- Let cool in pan for 10 minutes. Turn cake out onto rack, turn upright and cool completely.
- Wrap cake tightly in plastic wrap and then aluminum foil. Refrigerate overnight or up to a week. Can be frozen for up to two months. Defrost in refrigerator overnight.
Dining and Cooking