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Chocolate: Williams Sonoma Bittersweet Chocolate Cake

Source of Recipe

Williams Sonoma


List of Ingredients

3 tablespoons cake flour
1 tablespoon dutch process cocoa powder
2 tablespoons instant espresso powder
5 ounces bittersweet chocolate, cut up
6 tablespoons real butter, cut into cubes room temperature
4 eggs, separated
1/2 cup superfine sugar
1 teaspoon vanilla

TOPPING:
1 cup heavy cream
2 tablespoons sour cream
2 tablespoons powdered sugar
1 tablespoon finely grated orange zest
1 teaspoon vanilla


Recipe

Position a rack in the center of an oven and preheat to 350ºF. Butter and flour an 8-inch springform pan with 2-inch sides. In a bowl, sift together the flour, cocoa and espresso powder. Set aside. Place the chocolate in a heatproof bowl and set over a saucepan of barely simmering water but not touching the water. Melt the chocolate, stirring occasionally, then remove the bowl from the heat and stir in the butter, a little at a time, until blended. Let cool slightly.

In a large bowl, combine the egg yolks and superfine sugar. Using an electric mixer set on medium speed, beat until creamy, 3 to 4 minutes. Beat in the chocolate mixture until blended. Fold in the flour mixture and then the vanilla. Beat the egg whites until soft peaks form. Stir one-fourth of the whites into the batter, then fold in the remaining whites just until incorporated. Pour the batter into the prepared pan and level the top. Bake until the top is risen and crusty and a toothpick inserted into the center comes out almost clean, 30 to 35 minutes. The center should be soft and moist. Transfer the pan to a wire rack and cool for 10 to 15 minutes. The top will fall a bit. Remove the pan sides, loosen the cake's edges with a knife, and slide the warm cake onto a serving plate.

To make the whipped cream topping, in a bowl, whisk together the cream and sour cream until slightly thickened. Whisk in the confectioners' sugar, zest and vanilla until soft peaks form. Dust the warm cake with confectioners' sugar. Cut into slices and top with whipped cream. Serves 6 to 8.