Yum! that's all I need to say.
(a bittersweet chocolate génoise)
• 8 ounces bittersweet chocolate, broken into pieces
• 8 tablespoons unsalted butter
• 8 eggs, separated
• 1 cup sugar
• 1/2 teaspoon cream of tartar
• Pinch of salt
• 5 tablespoons flour
• Confectioners' sugar, sifted
• Candied violets and toasted almonds, optional
1. Generously butter a 9-by-2-inch round baking pan and set aside. (I suggest using a springform pan if you have one. This cake will rise high and a springform would make unmolding much easier.)
2. In the top of a double boiler, melt together chocolate and butter. Stir gently to combine. Set aside and allow to cool.
3. In a mixing bowl beat egg yolks and sugar with an electric mixer on high speed until thick and yellow. Set aside.
4. In a medium to large bowl, combine egg whites, cream of tartar and a pinch of salt. Beat with a whisk or an electric beater until stiff peaks form. Gently fold egg yolk mixture into egg whites. When combined, gently but thoroughly, fold in melted chocolate and flour.
5. Pour batter into cake pan and bake in a preheated 350˚F oven for 25 to 30 minutes. The cake should look dry and its surface cracked. It should be moist and soft inside.
6. Remove cake from the oven and let rest at least 15 minutes. Use a thin, sharp knife, run the knife around the inside edge of the cake pan to help cake release. Turn out onto a serving platter. Dust the top generously with confectioners' sugar and garnish with toasted almonds and candied violets. Serve cake slices with whipped cream.
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