I adapted this recipe from one I found in a cook book I bought years ago. I added more sugar and put powdered sugar on the top instead of a glaze. I also substituted all purpose flour for cake flour. The result is a sweeter and fluffier cake. It’s only one layer and is very easy to make.
- 8 ounces of dark chocolate (dark chocolate chips work, as would an at least 60 percent cacao candy bar)
- 5 tablespoons butter
- 4 eggs, separated
- 1/4 cup cake flour, sifted (I sift at least four times)
- 1 teaspoon vanilla
- 1/2 cup sugar
Pre-heat the oven to 350 degrees. Melt the chocolate and butter in a double boiler. (It’s very simple to double boil. Fill a pot about half-way full of water and then put another one on top. Add the chocolate and butter to the top pan.) Remove from heat and let it cool down. Beat the egg yolks with the sugar in a separate bowl and fold into the chocolate and butter mixture. Fold in the flour and vanilla. Beat the egg whites in a separate bowl, and fold into the batter. Spray non-stick cooking spray on an eight-inch round pan, then cut wax paper to fit the bottom of the pan and pour the batter in. Bake for 20 minutes. Sprinkle powdered sugar on top or make a glaze by melting 2 ounces of semi-sweet chocolate chips with 1/4 cup heavy cream.
Photo: ulterior epicure