Ingredients: |
Ingredients: 10 oz. semi-sweet chocolate chips 2 tbsp. vegetable oil 1/2 cup unsalted butter, cut into 1-inch pieces 6 large eggs 2 tbsp. unsweetened cocoa powder 1 tsp. vanilla extract 3/4 tsp. salt 3/4 cup sugar plus 2 tbsp.
Topping: 1 cup heavy cream, chilled 1/2 cup mascarpone, softened 3 tbsp. powdered sugar
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Directions: |
Directions:In a microwavable bowl, combine chocolate, oil and 1/2 cup butter. Microwave until melted. Separate 4 eggs, placing whites and yolks in separate medium bowls. In the bowl with the egg yolks, add cocoa powder, vanilla, salt, 1/4 cup sugar and remaining 2 eggs; gradually whisk until mixture is smooth. Using an electric mixer on high speed, beat egg whites until frothy. With the mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form. Gently fold egg whites into chocolate mixture in 2 additions; folding just until incorporated between additions. Scrape batter into a lightly buttered 9-inch springform pan; smooth top and sprinkle with remaining 2 tablespoons of sugar. Bake in a preheated 350° oven for 35 to 45 minutes or until top is puffed and starting to crack, and the cake is pulling away from edge of pan. Transfer to a wire rack and let cake cool completely in pan. The cake will collapse in the center and crack further as it cools. Topping: Using an electric mixer on medium-high speed, beat cream, mascarpone and powdered sugar until soft peaks form. Remove sides of springform pan from cake. Keep refrigerated. Mound whipped cream mixture in center of cake. |