Ingredients: |
Ingredients: 6 oz. bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
1/3 c. freshly brewed espresso
1 c. [2 sticks] unsalted butter
1 TBSP Vanilla extract
6 large eggs, separated, at room temperature
1 c. packed brown sugar
1/2 c. granulated sugar
1/3 c. sifted flour [all-purpose]
powdered sugar
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Directions: |
Directions:Preheat oven to 350º and position rack in center of oven.
Melt both chocolates together with espresso and butter, in heavy medium saucepan, over medium-low heat, stirring until smooth. Pour into large bowl. Cool. Mix in vanilla.
Using electric mixer and a medium bowl, beat egg yolks with both sugars until slowly dissolving ribbon forms when beaters are lifted. Fold yolk mix-
ture into chocolate mixture. Fold in flour.
Using clean, dry beaters and another large bowl, beat egg whites until almost stiff. Fold 1/4 whites into chocolate mixture to lighten. Gently fold in remaining egg whites. Gently pour batter into greased 10" springform pan. Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes.
Transfer to rack and cool. Cake will fall. [Can be prepared one day ahead.] Cover cake, in pan, with plastic wrap, and let stand at room temperature.
Run small knife around sides of pan to loosen if necessary. Release pan sides from cake. Invert onto serving plate. Place stencil or doily atop the cake. Sift powdered sugar over the cake top. Remove stencil and serve.
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This recipe for Chocolate Decadence Cake is from