The cake takes about 25 minutes to cook and even less time to put together. After the batter bakes in a very hot oven, the pan is cooled a bit, then wrapped in foil and placed in the refrigerator. The tactic results in a cake with a delightfully fudgy center.
Ingredients
- 8 ½ ounces (2 sticks plus 1 tablespoon) unsalted butter, more for greasing pan
- 7 ounces bittersweet chocolate (50 percent or higher cocoa), chopped
- 5 large eggs, separated
- 1 cup sugar
- ½ cup all-purpose flour
- Pinch of salt
- Whipped cream for serving (optional)
- Nutritional Information
Nutritional analysis per serving (8 servings)
504 calories; 34 grams fat; 20 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 38 grams sugars; 6 grams protein; 181 milligrams cholesterol; 87 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings
Preparation
- Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8 1/2 ounces butter and the chocolate. Stir to blend.
- In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan.
- Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream.
40 minutes
Dining and Cooking