An ideal dessert for Passover or any occasion.
- Total Time:50 minutes
- Servings:10-12
Ingredients
- 8 oz high-quality bittersweet chocolate, chopped
- 8 tablespoons unsalted butter
- 6 large eggs, separated and at room temperature
- ½ cup + 2 tablespoons granulated sugar, divided
- 1 teaspoon vanilla extract
- unsweetened cocoa powder, for dusting (optional)
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Instructions
- Preheat your oven to 350°F. Lightly coat a 9-inch springform pan with non-stick spray and line the bottom with parchment paper.
- In a large bowl, melt the chocolate and butter over a pot of simmering water. Allow to cool slightly.
- In the bowl of a stand mixer, combine the egg yolks and whisk until just blended. Gradually incorporate ½ cup of sugar and continue mixing until the mixture becomes thick and pale yellow. Take a portion of this egg-sugar mixture and gently fold it into the chocolate-butter mixture to lighten it. Fold in the remaining egg-sugar mixture thoroughly, followed by the vanilla extract.
- Thoroughly clean and dry the mixer bowl and whisk attachment, then add the egg whites to the bowl.
- Beat the egg whites on medium-low speed until they are frothy, then slowly add the remaining 2 tablespoons of sugar. Increase the speed to high and continue beating until the egg whites form stiff, glossy peaks that hold their shape when you lift the whisk.
- Gently fold in one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, in two portions, fold in the remaining egg whites, ensuring each addition is well incorporated. Pour the batter into the prepared pan, smoothing the top, and bake for 30 minutes.
- After baking, let the cake cool in the pan on a wire rack for about 10 minutes. Remove the sides of the springform pan and allow the cake to cool completely on the rack. Wrap the cooled cake in plastic wrap and refrigerate it overnight.
- If desired, dust the top of the cake with cocoa powder before cutting it into wedges for serving.
Notes
The flavor of this cake improves significantly after being refrigerated overnight. It can then be kept, covered, at room temperature for two days or in the refrigerator for up to five days.
