Recipe: Bittersweet Chocolate Pudding Cake
Makes 8 servings2 bars (3 1/2-ounces each) bittersweet (about 70 percent) chocolate 1 ounce unsweetened chocolate 1 stick unsalted butter...
Makes 8 servings2 bars (3 1/2-ounces each) bittersweet (about 70 percent) chocolate
1 ounce unsweetened chocolate
1 stick unsalted butter
4 large eggs, separated
1 1/2 tablespoons instant espresso coffee melted in 3 tablespoons hot water
2 teaspoons vanilla
2/3 cup sugar
Generous pinch salt
1/3 cup all-purpose flour
1. Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan. Line bottom with a round of wax paper or parchment. Melt together chocolates and butter. Put in a large bowl and cool to room temperature.
2. Blend into the chocolate the egg yolks, coffee, vanilla, sugar, salt and flour. Beat whites to soft peaks. Fold 1/3 into chocolate blend to lighten it, then fold in the rest only until there are a few white streaks.
3. Pour the batter into pan and bake 20 minutes, or until a knife inserted in center comes out with a few streaks. Cool, turn out on a plate, peel off the parchment and serve dolloped with whipped cream and dusted with cocoa.
Note: The wrapped cake will hold in the refrigerator 4 days. Do serve it at room temperature.
From Lynne Rossetto Kasper
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