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Time
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Accompaniment: ice cream or lightly sweetened whipped cream
Put oven rack in middle position and preheat oven to 350F. Butter a 9-inch
springform pan and line bottom with a round of parchment or wax paper,
then butter paper.
Melt chocolate and butter in a large metal bowl set over a pan of barely
simmering water (or in a microwave-safe large glass or ceramic bowl in a
microwave at 50 percent power for 4 to 5 minutes), stirring frequently,
then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add
yolks 1 at a time, whisking well after each addition. Whisk in flour.
Beat whites with a pinch of salt in a bowl using an electric mixer at
medium-high speed until they hold soft peaks, then add remaining 6
tablespoons sugar a little at a time, beating, and continue to beat until
whites hold stiff glossy peaks.
Whisk about one fourth of whites into chocolate mixture to lighten, then
fold in remaining whites gently but thoroughly. Pour batter into springform
pan, spreading evenly.
Bake until a wooden pick or skewer inserted in center comes out with moist
crumbs adhering, 35 to 40 minutes.
Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake
completely. Invert cake onto rack and remove bottom of pan, discarding
paper, then invert cake onto a plate.
Cooks' note:
Cake (removed from pan) can be made 1 day ahead and kept, wrapped in
plastic wrap, at room temperature.
Contributor: Gourmet February 2004 p 102
| Ingredients:
12 Ounce(s) bittersweet chocolate; chopped
1 1/2 sticks butter; cut into tablesp pcs
1 1/2 Teaspoon(s) vanilla
87/2000 Ounce(s) salt
6 783/3022 Ounce(s) sugar
5 eggs, separated; room temp for 30 min
163/1250 Pound(s) all purpose flour |
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