Feb 8, 2007
Bittersweet Chocolate Cake
- 16 oz. bittersweet chocolate, finely chopped
- 1/2 cup butter
- 2 tbsp cocoa
- 4 egg yolks
- 6 egg whites
- pinch of salt
- 1/2 cup sugar
- 1 cup heavy cream
- 4 oz. semi sweet chocolate, chopped
- 1 tbsp corn syrop
- Preheat the oven to 325 F. Spray a 10" springform with vegetable oil spray. Line the bottom with parchment paper.
- In a double boiler, melt 12 oz. of the bittersweet chocolate with the butter.
- Remove from the heat and stir in the cocoa. Whisk in the yolks. Set aside.
- Beat the egg whites until foamy. Add the salt and the sugar. Whip until firm peaks. Stir the whites vigorously into the chocolate mixture. Pour into the prepared pan.
- In a small saucepan bring the cream to a boil and then stir in the remaining chocolate and the corn syrop. Remove from the heat and stir until completely melted. Pour over the batter.
- Bake for about 35 minutes. Cool completely on a wire rack before removing the sides. Serve.
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