I just love anything chocolate. The great this about this cake is you can serve it so many different ways. I usually serve it with a raspberry sauce, but you can do a caramel & chocolate sauce, powdered sugar or just plain.
- 1/2 pound (2 sticks), unsalted butter, at room temperature
- 8 ounces semisweet chocolate
- 6 large egg yolks
- 3/4 cup granulated sugar
- 8 large egg whites
- 2 tablespoons (Hershey’s Dutch & natural blend cocoa powder)
- Preheat oven to 325°F.
- Prepare 1 (9 inch) cake pan; greased, floured & lined with parchment paper.
- Melt butter and chocolate together over double boiler over low heat. Set aside.
- Combine yolks and sugar with whip attachment and whip on high speed until thick and lemon colored (about 3 minutes).
- In a separate bowl, whip egg whites with whip attachment until firm peaks form. Be careful not to over whip.
- Add melted chocolate and butter to egg yolk mixture.
- Mix just until well blended.
- Add 1/3 of the whipped whites, beating to lighten chocolate mixture.
- Carefully fold in remaining egg whites by hand, being careful not to deflate them, yet making sure mixture is evenly blended (no streaks).
- Pour batter into prepared pan.
- Bake @ 325°F for 45-50 minutes. (Note. This is a very moist cake, so a toothpick will come out with a few crumbs).
- Cool in pan for about 15 minutes, and then carefully remove to a serving platter.
- To serve, flip cake. The bottom of the cake should be the top. (Note. After the cake has cooled but before you flip you may need to trim edges of cake).
Variation:
I have made a variation of this cake for my father in law while he was on his Adkins diet. You can use 3/4 cup of Splenda instead of sugar to reduce calories. Note. Splenda is the only sugar substitute I know of that you can use 1 to 1 in a recipe. Splenda has a faster cooking time than sugar therefore; start checking your cake at about 40 minutes.
Recommended Complementary Adornments:
Raspberry Sauce:
Chocolate Syrup:
Caramel Sauce: