Dark Chocolate Cake is perfect for those who crave a rich, indulgent dessert without feeling heavy afterward.
Ingredients:
- 10.9 oz (310 g) dark chocolate (70% cocoa), broken into pieces
- 6.5 oz (185 g) dark chocolate for glazing
- 10 large eggs, separated into whites and yolks
Instructions:
- Prepare the Cake Pan:
- Line a 8-inch round cake pan with parchment paper. The paper should rise a few centimeters above the pan. Preheat the oven to 480°F.
- Melt the Chocolate:
- Place a large, clean, and dry bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Add the 10.9 oz of chocolate to the bowl and stir occasionally until melted.
- Whisk the Egg Whites:
- In a separate large bowl, beat the egg whites with an electric mixer until stiff peaks form. Be careful not to overbeat.
- Combine the Ingredients:
- Carefully move the bowl with melted chocolate to the counter. Gently stir in the egg yolks. Add a few tablespoons of whipped egg whites to the chocolate and stir lightly. Quickly and carefully fold in the remaining whipped egg whites, keeping the mixture light and airy like a soufflé or mousse.
- Bake the Cake:
- Pour the mixture into the prepared cake pan and bake in the preheated oven for exactly 8 minutes. Remove from the oven and let it cool for 30 minutes, then refrigerate for 12 hours or overnight.
- Glaze and Serve:
- After refrigerating, remove the cake and turn it out onto a plate or flat surface. Melt the remaining chocolate as you did before. Pour a thin layer of glaze over the cake. Refrigerate for 5 minutes to allow it to set. Before serving, dip a sharp knife in hot water and carefully slice the cake.
