The perfect dessert for Passover, or any time of year.
- Total Time:50 minutes
- Yield:Serves 10-12
Ingredients
- 8 ozgood-qualitybittersweet chocolate, chopped
- 8 Tbsp unsaltedbutter
- 6 large eggs,separated and at room temperature
- ½ cup +2 Tbsp granulated sugar, divided
- 1 tsp vanillaextract
- unsweetened cocoa powder,for dusting (optional)
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Instructions
- Preheat the ovento 350°F. Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
- Melt the chocolateand butter in a large bowl set over a pan of barely simmering water. Set aside to cool slightly.
- Place the yolksin a stand mixer bowl and, using the whisk attachment, beat until just emulsified. Slowly add ½ cup sugar and continue beating till thick and pale yellow in color. Add some of the egg-sugar mixture to the chocolate-butter mixture and fold in to lighten the chocolate. Add the rest of the egg-sugar mixture and fold in thoroughly. Add the vanilla and fold in once more.
- Clean and dryyour mixer bowl and whisk attachment and add the egg whites to the bowl.
- Beat the whiteson medium-low speed until the surface is completely covered in bubbles, then slowly add the remaining 2 Tbsp of sugar. Raise the speed to high and beat until the whites are stiff and glossy, and hold their shape when the whisk attachment is removed.
- Add ⅓ ofthe beaten egg whites to the chocolate mixture and fold in to lighten. Add the remaining egg whites in two additions, folding thoroughly each time. Pour into your prepared pan, smooth the top and bake for 30 minutes.
- Cool the cakein the pan on a wire rack for 10 minutes, then remove the sides of the pan. Let cool completely on the rack, wrap in plastic wrap and refrigerate overnight.
- Sift the cocoapowder over the top of the cake, if using, and then cut into thin wedges to serve.
Notes
This cake tastes even better when you refrigerate it overnight before serving, after which it can be stored, covered, at room temperature for two days or up to five days in the fridge.