Bittersweet Chocolate Cake

Name: Bittersweet Chocolate Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 20
Cuisine: Global
Ingredients: 12 larges eggs, separated (see how to separate eggs); 400 grams cups granulated sugar; 400 grams 14 ounces bittersweet or semisweet chocolate, grated or cut into small pieces; 60 milliliters Tbsp water (or more if needed); 1 pinch A of salt; 4 sticks (3/4 lb plus 4 Tbsp, or 400 g) unsalted butter, softened; 2 teaspoons orange zest; 135 grams cup all purpose flour, sifted; 1 serving Powdered sugar

Bittersweet Chocolate Cake requires roughly 2 hours from start to finish. This recipe serves 20. This dessert has 410 calories, 6g of protein, and 27g of fat per serving. This recipe from Simply Recipes requires an of salt, granulated sugar, semisweet chocolate, and powdered sugar. If you like this recipe, take a look at these similar recipes: Bittersweet Chocolate Cake, Bittersweet Chocolate Cake, and Bittersweet Chocolate Cake.

Instructions

Preheat oven, prepare springform pan: Preheat oven to 325°F. Prepare a rack in the center of the oven.

Equipment you will use

Springform Pan

Oven

Place a baking sheet in a rack below it (to catch any drippings or spill-overs).

Equipment you will use

Baking Sheet

Generously butter the sides and bottom of a 9-inch or 10-inch springform pan.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Add a few tablespoons of sugar and gently shake so that all the sides and bottom of the pan are coated with sugar. Tap out excess sugar.

Ingredients you will need

Shake

Sugar

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Frying Pan

Beat egg yolks with sugar: Beat egg yolks with the granulated sugar until they are thick and pale yellow and form a ribbon when they fall from the beater, about 2 to 3 minutes on medium speed of an electric hand mixer.

Ingredients you will need

Sugar

Egg Yolk

Equipment you will use

Hand Mixer

Melt chocolate: Make a double boiler by heating an inch of water to a bare simmer in a saucepan, and place a metal bowl on top of it. Make sure that the bottom of the metal bowl is not touching the water below.

Ingredients you will need

Chocolate

Water

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Double Boiler

Sauce Pan

Bowl

Place chocolate and 4 Tbsp of water together in the top metal bowl of the double boiler.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Bowl

Slowly melt the chocolate over barely simmering water, whisking it until smooth. If the chocolate gets too thick, and looks like it will firm up, whisk in a tablespoon more of water.

Ingredients you will need

Chocolate

Water

Equipment you will use

Whisk

Whisk in a pinch of salt.

Ingredients you will need

Salt

Equipment you will use

Whisk

Let cool until just warm to the touch.

Make batter base: Slowly fold the warm chocolate into the egg mixture, gently stirring while you add the chocolate. Stir in the softened butter. Stir in the grated orange peel. Stir in the sifted flour.

Ingredients you will need

Orange Zest

Chocolate

Butter

All Purpose Flour

Base

Egg

Mix thoroughly but gently.

Incorporate beaten egg whites: Beat the egg whites until stiff. (See this wonderful explanation of whisking egg whites taken from La Bonne Cuisine de Madame Sant-Ange.)

Ingredients you will need

Egg Whites

Equipment you will use

Whisk

Stir one third of the beaten egg whites in to the chocolate egg mixture to thin it. Gently fold in the remaining beaten egg whites, a third at a time until the egg whites are completely incorporated. Be careful at this stage not to over-mix.

Ingredients you will need

Egg Whites

Chocolate

Egg

Pour the batter into your prepared springform pan. The batter will come close to the top of the pan. Set the pan on the middle rack of your oven and bake at 325°F for 1 hour and 20 minutes, or until a cake tester comes out clean, or a digital thermometer inserted into the center reaches 200°F (93°C).

Equipment you will use

Springform Pan

Kitchen Thermometer

Oven

Do not worry if the top of your baked chocolate cake has cracks in it! As the cake cools the top will settle and the cracks will close.

Ingredients you will need

Chocolate

Cool: Cool on a rack for 15 minutes, then remove the outer rim. Allow the cake to cool completely before removing the bottom of the pan. Refrigerate.

Equipment you will use

Frying Pan

When ready to serve, sprinkle with powdered sugar.

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

12larges

eggs, separated (see how to separate eggs)400grams

cups granulated sugar 400grams

14 ounces bittersweet or semisweet chocolate, grated or cut into small pieces 60milliliters

Tbsp water (or more if needed)1pinch

A of salt 4sticks

(3/4 lb plus 4 Tbsp, or 400 g) unsalted butter, softened 2teaspoons

orange zest 135grams

cup all purpose flour, sifted 1serving

Powdered sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.