|4.9028573 (8)||rate this recipe »|
A pound of chocolate, a stick of butter, a few eggs and some flour to bind it together -- how can you possibly go wrong?
1 pound semisweet or bittersweet chocolate
1/2 cup (1 stick, 4 ounces) unsalted butter
1/4 teaspoon salt
1 1/2 teaspoons King Arthur Unbleached All-Purpose Flour
2 teaspoons sugar
1 teaspoon hot water
1 teaspoon vanilla
4 large eggs, separated
Preheat the oven to 425°F. Grease an 8-inch round cake pan.
In a double boiler, or in a microwave, heat together the chocolate and butter till just melted. Stir in the flour, sugar, water, vanilla and egg yolks, mixing to combine thoroughly, but not beating.
Beat the egg whites until stiff but not dry. Gently fold them into the chocolate batter. Turn the batter into a greased 8-inch round cake pan.
Bake the cake for 15 minutes. Remove it from the oven; the middle won't appear set -- that's OK. Turn the cake out of the pan, allow it to cool, and decorate it with 1 pint heavy or whipping cream, which you've whipped with our neutral or raspberry mousse mix (if desired; it'll allow the cream to hold its shape longer). Decorate with sugar decorations, or fresh raspberries. Yield: 1 very rich cake, about 16 servings.