Ingredients
Units
Scale
- 5 Large Eggs, cold and separated
- 4oz (1/2 Cup) Butter
- 170 grams (1 Cup) Semi-Sweet or Dark Chocolate, finely chopped or I use Bensdorp Chocolate Callets ( I would suggest not using chocolate chips)
- 150 grams (3/4 Cup) Granulated Sugar (2 tablespoons divided)
- 1/2 Teaspoon Salt
- 1 Teaspoon Espresso Powder, optional but enhances the chocolate flavor
- 1 Tablespoon Pure Vanilla Extract
- 43 grams (1/2 Cup) Cocoa Powder (I prefer Bensdorp Duch Process Cocoa Powder)
- Confectioners Sugar for dusting over top
Instructions
- Preheat your oven to 350F/180C and scrunch up a large piece of parchment paper then unscrunch to fit into an 8-inch springform pan or cake pan with a removable bottom, set aside. Place a deep sheet pan or roasting pan on the bottom rack of the oven and fill it with warm water, I like to boil my kettle and pour it into the tray as the tray is already in the oven to prevent me spilling water everywhere. Make sure the second rack for the cake to bake is in the middle.
- In the bowl of an electric mixer fitted with a whisk attachment add the egg whites and beat on medium speed, after 30 seconds slowly stream in two tablespoons of sugar, then continue to beat until stiff peaks form.
- In a bain-marie or makeshift double boiler (a heatproof bowl that sits on top of a saucepan of simmering water, making sure the bowl does not touch the water) place the chocolate and butter, melt slowly over low-medium heat, stirring frequently- be careful you do not want to burn the chocolate.
- Once the chocolate has melted take-off of the heat and stir the remaining sugar, salt, espresso powder, vanilla extract, and sift the cocoa powder in. Whisk until smooth, let cool for 5 minutes then whisk in the egg yolks.
- Place 1/2 of the whipped egg whites into the chocolate mixture and gently fold in, scraping the sides and the bottom of the bowl as you go. When mostly combined add the second half of egg whites and again gently fold them in, just until no white streaks remain.
- Pour into prepared pan and bake for 28-33 minutes, until the edges are set and the center jiggles only slightly when the cake is shaken gently. Cool for 30 minutes on a wire rack then I like to place the cake in the fridge for another 30 minutes to an hour to set up. If you don't it will be very, very soft.
- Sift powdered sugar on top and serve with fresh berries or softly whipped cream. Store leftovers in an air-tight container in the refrigerator for up to 4 days.
Notes
You could use a 9-inch pan but the cake will be thinner and bake for a few minutes less.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
