Chocolate, chocolate….With Valentine’s Day around the corner, a lot of chocolate will be consumed in the next couple of weeks. If you want an easy and quick recipe to end a family dinner, look no further. This cake’s batter takes a few minutes to mix and it only spends 25 minutes in a hot oven. BUT it must be refrigerated afterwards, so we recommend making it the day before.
8 1/2 oz (2 sticks plus 1 TBsp) unsalted butter, more for greasing pan.
7 oz bittersweet chocolate (50 % or higher) chopped
5 large eggs, separated
1 cup sugar
1/2 cup all-purpose flour
Pinch of salt
Whipped cream for serving
1. Place rack in top third of oven and heat to 400F. Butter a 9-inch springform pan and set aside. In a double boiler or microwave, melt together 8 1/2 oz butter and the chocolate. Stir to blend.
2. In medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan.
3. Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours or overnight. Two hours before serving, remove cake from fridge and bring to room temperature. Slice (center will be fudgy) and serve, with whipped cream if desired.
Yields 8 to 10 servings