Ingredients: |
Ingredients: 12 Tablespoons unsalted butter (1½ sticks) plus more for greasing springform pan 12 ounces bittersweet or semisweet chocolate, finely chopped (These are available as "chips" too.) ¼ teaspoon salt 6 large eggs, separating yolks and egg whites 1½ cups granulated sugar Confectioners' sugar, for dusting
SWEETENED WHIPPED CREAM: 1 cup heavy or whipping cream 2 teaspoons pure vanilla extract or paste 2 teaspoons confectioners' sugar
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Directions: |
Directions:1. Preheat oven to 325º F. 2. Butter the bottom and sides of a 9-inch springform pan. Set aside. 3. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. 4. Whisk in egg yolks. 5. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. (approximately 8-10 minutes). 6. Whisk ¼ of the egg whites into the chocolate mixture; then gradually fold in the remaining egg whites, until evenly combined. 7. Pour into prepared springform pan and smooth the top with a spatula. 8. Place on the middle rack of the preheated oven and bake until toothpick inserted in center comes out wet, but not gooey. (About 1 hour and 25 minutes.) 9. Cool completely on a wire rack; remove sides of pan when ready to serve. Dust with confectioners' sugar. Serve at room temperature with sweetened whipped cream.*
* SWEETENED WHIP CREAM: 1. Beat the cream and vanilla in a chilled bowl with a whisk or electric mixer just until they hold a loose peak. Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will look curdy. Serve or refrigerate covered for uo to 4 hours. Makes 2½ cups, about 10 servings. |