35 minutes
A rich and dense chocolate cake that is perfect for any special occasion or as a decadent treat.
Semisweet Chocolate, melted
0 lb
Unsalted Butter, softened
tablespoons
tablespoons
tablespoons
Egg Yolks, beaten
each
Egg Whites, whipped
each
1. Preheat Oven and Prepare Pan
Preheat your oven to 425 degrees Fahrenheit. Line the bottom of your 8-inch springform pan with parchment paper.
2. Melt Chocolate
Gently melt a pound of semisweet chocolate in a double boiler until smooth.
3. Mix Chocolate Base
In a mixing bowl, combine the melted chocolate with 10 tablespoons of soft, unsalted butter, 1 tablespoon of all-purpose flour, and 1 tablespoon of sugar.
4. Add Egg Yolks
Gently beat 4 egg yolks and whisk them into the chocolate mixture.
5. Whip and Fold Egg Whites
Beat the egg whites until firm but still glossy, and gently fold them into the chocolate mix.
6. Bake the Cake
Pour the batter into the prepared springform pan and bake at 425 degrees Fahrenheit for 15 minutes. Then turn off the oven and leave the door ajar, letting the cake cool down slowly.
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