Thursday, April 30, 2015

Double-Baked Chocolate Cake
½ lb. bittersweet chocolate, cut up
2 sticks unsalted butter
3/4C unsweetened cocoa powder
7 large eggs, separated
1-1/3C sugar (2/3C, 2/3C)

1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 350F.  Butter a 9-inch spring form pan and line with parchment.  Butter the paper.  Melt the chocolate and butter in a bowl set over simmering water.  Remove from heat and stir in the cocoa powder until smooth.

Beat the yolks with 2/3 cup of the sugar until pale and light.  Beat the whites until soft peaks form, add 2/3 cup of sugar and beat until firm and glossy.

Fold the chocolate mixture into the yolk mixture until barely combined.  Fold in the whites just until no white streaks remain.  Spoon 2 cups of the batter into a medium bowl and refrigerate.  Scrape the remaining batter into the prepared pan and smooth the top with a spatula.  Bake 45 minutes or until firm.   Cool completely on a wire rack.  Remove the side from the spring form pan and spread the reserved cake batter over the top of the cake, leaving a 1-inch border around the edge.  Refrigerate the cake for at least one hour.  (Note:  you can also bake all the batter at one time if you like.)

Preheat oven to 425F.  Bake the cake for 10 minutes, or until a thin crust forms on top and the batter is soft and creamy beneath the crust.  Let the cake cool for 10 minutes, then cut into wedges and serve with vanilla cream.
MAKES:  8 – 10 servings

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