Guys.. I know everyone is trying to lose weight for summer season just about now but I couldn’t help it. I had to make this cake ASAP. I’ve been craving something seriously chocolaty for the past few days and this is my favorite go to cake when I’m craving something super chocolaty.
It’s light and airy yet dense and moist with a thin crunchy crust and just melts in your mouth.
There are a few steps to making this cake that may seem a bit complicated but it’s really pretty easy.
The three main components of the cake is a melted chocolate/butter mix, whipped egg whites, and whisked egg yolks. After you prepare each element you gently combine the chocolate with egg yolk mixture then that mixture with the egg whites then pop in the oven to back and you’re done! together and bake. It’s that easy! Plus, no flour involved.
- 2 cups 16 ounces bittersweet chocolate, finely chopped
- 14 tablespoons 7 ounces unsalted butter
- 1/8 teaspoon salt
- 10 large eggs separated
- 1/4 teaspoon cream of tartar
- 1/2 cup 3 1/2 ounces plus 2 tablespoons granulated sugar, divided
- Cocoa to dust pan
- Preheat oven to 350°F. Grease bottom and sides of 9-inch springform pan and dust with cocoa. Set pan on baking sheet and set aside.
- Place butter, chocolate, and salt in large heatproof bowl then place over a saucepan of barely simmering water, stirring occasionally, until melted and smooth. Remove from heat and let cool slightly, about 5 minutes.
- In mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until fluffy. Increase speed to medium-high and continue to beat until whites have turned opaque. While whites are beating, slowly add 2 tablespoons sugar and continue to beat to stiff but not dry peak. Transfer beaten whites to a bowl.
- Using same unwashed mixing bowl and whip, beat yolks and remaining 1/2 cup sugar on medium-high speed until light lemon color, 3 to 5 minutes.
- Gently fold yolks into chocolate mixture until slightly combined while trying not to deflate yolks. Then Gently fold whites into chocolate mixture in three batches, until just combined and no streaks of white remain.
- Pour batter into pan and bake until cake is puffed, center is jiggly set, and temperature in center reads 150°F, about 35-40 minutes. Transfer pan to wire rack to cool 1 hour. Chill until set, about 1-2 hours. Run knife along inside edge of pan to release cake. Let cake come to almost room temperature before serving, about 30 minutes. This cake tastes better when served cold.
- Recipe adapted from serious eats
hi, can i use stevia sugar and UNSWEETENED chocolate for a keto option? thanks
I’m not sure what happened, but this made way too much batter for my 9″ pan. Having not made it before, I filled it up, and it completely spilled over the edge, and, when it came out of the oven, collapsed. It also didn’t completely release from the sides, even though I greased and dusted to within an inch of my life and ran the knife around the edge. The pictures here made it look much more dense and fudgy than mine, too. Not sure what happened, as I’m certain i measured everything correctly. IT TASTED GOOD, THOUGH.
Nancy J. says
I want to make this today. I need to know does the cake make its own ‘Mousse Layer’ or does it only come out as a cake. Thanks.
Hi, can this be made at night and put in the fridge overnight to be served at lunch the next day?
Yes it can! I store it in the fridge for a week. It’s even better the next day.
Looks irresistibly good! Lovely chocolate treat!
Jocelyn (Grandbaby cakes) says
Oh how I would love a slice of this delicious decadence right now. It is perfection!