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9 oz Bitter sweet or Lindt extra
-bittersweet chocolate
9 tb Softened butter, plus 1
-tablespoon
1 tb Flour
6 lg Eggs, separated
1/2 c Sugar
1/3 c Cornstarch
Confectioners’ sugar
Preheat oven to 350 degrees. melt chocolate in a double boiler. When
melted, set aside to cool. Melt butter and whisk into chocolate. Grease a 9
& 1/2 by 1 & 1/2 inch false-bottomed cake pan and dust it with flour,
shaking off excess.
Beat egg whites until soft peaks form; add sugar, tablespoon by tablespoon
until all of it has been incorporated. Lightly beat egg yolks with a fork
and add to the beaten egg whites. Continue to beat with electric mixer for
1 minute more or until completely incorporated. Through a strainer, sift
1/2 of cornstarch onto beaten egg mixture and fold in half of melted
chocolate and butter mixture on top. Fold everything together. Add
remaining half of ingredients and fold them in. Be careful to reach all the
way to the bottom of the mixing bowl; otherwise you will miss some of the
chocolate which tends to sink to the bottom
Turn the batter into the prepared cake pan and bake only for 30 minutes;
insides should remain moist. Cool cake for 10 minutes in pan. Then with a
cake spatula, loosen edges and remove the cake from cake pan. When
completley cool, turn cake upside down onto plate so that the slightly
crusty top will be hidden on the bottom. If you bake this cake in advance,
refrigerate it but be sure to bring it back to room temperature before
serving so that texture will be correct. Right before serving, dust top
with confectioner’s sugar (can do through a doily to create design
effects.)
Yield: 8 servings
Yields
8 Servings
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