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Chocolate: More Chocolate Decadence

Source of Recipe

The Chocolate Cookbook


List of Ingredients

16 ounces bittersweet chocolate, cut in bits
5 ounces sweet butter
5 large eggs, separated
1 tablespoon flour
1/4 teaspoon cream of tartar
3 tbl. sugar (3 to 4)
4 cups heavy cream
raspberry sauce (storebought or homemade)


Recipe

Preheat oven to 425ºF. Line 8x2-inch round cake pan with parchment or waxed paper. Melt the chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Or, microwave on medium (50%) for about 3 minutes and 50 seconds. Stir until completely melted and smooth. Whisk in egg yolks and flour. Set aside.

Beat egg whites with cream of tartar in a clean, dry mixing bowl at medium speed until soft peaks form. Gradually sprinkle in 1 Tbsp sugar, beating at high speed, until stiff but not dry. Fold about one-quarter of egg whites into the chocolate mixture to lighten it. Quickly fold in remaining whites. Turn mixture into prepared pan. Bake for exactly 15 minutes. Remove from oven and cool in pan. Cake will rise somewhat, especially around edges, but will still seem undercooked. At it cools, it will sink in the center. This is correct! Let the dessert cool completely in the pan on a rack. Cover and chill for several hours in the refrigerator.

Run a knife or small spatula around the edge to release it from pan. Warm the bottom of the pan on a stove burner for just a few seconds; invert it onto a plate to unmold. Peel the parchment liner from bottom and invert again onto serving plate or corrugated cake circle (if you plan to frost it with whipped cream). The cake circle will be 1/2 inch bigger than the dessert all around. The dessert will be right-side-up and higher around the edges than in the middle. It may be made to this point up to 4 days in advance. Wrap well and refrigerate until needed, or freeze for up to 3 months.