I didn’t come up with this title, I’m just repeating it. I thought it was a delicious chocolate cake, and the Engineer called it “playful and fluffy”. I don’t think it should be served with a frosting; you could perhaps dust it with confectioners’ sugar or decorate it with fruit, whipped cream or ice cream (or your favourite lactose-free substitute), but I loved it on its own. The top did collapse a bit, because it’s mostly held together by whipped eggs (this cake happens to be gluten-free, but it’s hard to tell); it was only aesthetic, though, and still tasted wonderful.
10 oz quality chocolate (I used Callebaut semi-sweet)
5 oz unsalted butter at room temperature or lactose-free margarine
1 oz cognac (optional, I didn’t use it)
6 eggs, separated
¾ cup sugar, divided
½ tsp salt
Preheat the oven to 350 °F.
Line a 9-inch springform pan with parchment paper and grease.
Gently melt the chocolate and butter in a double boiler; set aside.
Whip the egg yolks with ½ cup sugar until light and fluffy.
Add the cognac to the chocolate and butter mixture (if using) and fold very gently into the whipped egg yolks and sugar.
Whip the egg whites with ¼ cup sugar and the salt until soft peaks form, then fold into the chocolate and egg yolk mixture.
Put the batter in the cake pan and bake for about 35 minutes or until a knife inserted in center of cake comes out clean. Let cool.
1 comment:
Oh, my. I'm drooling!
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