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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 1. Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set an 8 x 2 1/2-inch ring on it. Wrap an 8-inch cardboard round with foil and set aside.
2. In a small bowl, sift together the flour and baking soda. Set aside.
3. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm
4. Meanwhile, with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.)
5. Beat in the egg yolks, one at a time, the whiskey or brandy, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well-combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
6. With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of the sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites.
7. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then carefully lift off the ring.
Presentation: Dust the cake with sifted powdered sugar and serve with Creme Fraiche Ice Cream or whipped cream.
To prepare ahead: Through step 7.
| Ingredients:
1 1/4 Cup(s) Pastry or cake flour
1 Teaspoon(s) Baking soda
10 1/2 Ounce(s) Bittersweet chocolate
12 Tablespoon(s) Unsalted butter
1 1/4 Cup(s) Sugar
4 Eggs, separated
1/3 Cup(s) Whiskey, warmed slightly
1 Tablespoon(s) Vanilla extract |
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