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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Received this recipe from David Rosengarten on his Taste TV program. Made it was super and nice and easy. I had many requests for the recipe. Serve with a dollop of Devon cream. Ingredients:
7 ounces best bittersweet chocolate |
7/8 cup unsalted butter |
3/4 cup granulated sugar |
5 eggs, whites and yolks separated |
1 tablespoon pure vanilla extract |
2 tablespoons unsweetened cocoa powder |
1 pinch salt |
Directions:
1. Preheat oven to 350°F.
2. Melt chocolate and cool.
3. Melt butter.
4. In a bowl, combine melted chocolate and butter.
5. Beat in the sugar and egg yolks.
6. Whisk in the vanilla, and cocoa powder and salt.
7. Beat egg whites until a soft to heavy peaks.
8. Fold in the stiffly beaten egg whites a little at a time.
9. Pour into a greased buttered 10 inch spring form pan.
10. Bake for 25 minutes.
11. Remove from oven.
12. Remove rim and press down while warm for a denser cake (I did not do this).
13. Serve warm or cold with some Devon pouring cream, or stencil a design with powdered sugar.
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