Prep 20 mins
Cook 25 mins
Hmm, chocolate. I clipped this from the Montreal Gazette who, in return, got this from Susan Hermann Loomis's cookbook the French Farmhouse cookbook. They include suggestions like adding chocolate chunks in the batter, or to double the batch and bake it in two layers with red currant jelly between the layers. I've made this twice for my brother and father's birthdays, with chocolate ganache as icing. the recipe includes a pinch of sea salt, but I use regular salt and it has turned out delicious.
- 1 cup unbleached all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1 pinch sea salt
- 4 large eggs, separated, at room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 14 tablespoons unsalted butter, softened (plus more for buttering the pan)
- Preheat the oven to 325 degrees F. Thoroughly butter and flour a 9 inch springform pan.
- Cut a piece of parchment paper to fit into the pan, and butter and flour again.
- Sift the flour cocoa and salt onto a piece of parchment paper.
- If using an electric mixer, use the whisk attachment if you have one. In the bowl of the mixng bowl or in another large bowl, whisk the egg yolks and all but one tablespoon of the sugar. until they are foamy, pale yellow, and have at least doubled in size. Whisk in the vanilla extract.
- Sprinkle the shifted ingredients into the yolk mixture and whisk it in quickly. Don't be concerned if the flour sticks to the sides of the bowl.
- Add the butter in thirds, whisking continously, scraping all the flour down the sides of the bowl. Mix the batter once more forcefully, so everything is combined well.
- In a medium sized bowl whisk the egg whites with a pinch of salt until they are white and foamy but still quite liquid. Add the 1 tablespoon of sugar into the egg whites and beat until whiter and firmer but still this side of forming soft peaks.
- incorporate on fourth of the egg whites into the batter. Then add the remaining batter until they are completely incorporated.
- Turn the batter into the pan and bake in the center of the oven until the batter springs back and cake tester comes out clean, about 25 minutes.
- Let cool for 5 minutes, then loosen the edge of the mould. After 15 minutes cooling, remove the cake from the pan, and let it cool thoroughly on a wire rack.
Very tasty cake! I think I messed up somehow (must have gotten some egg yolk in the egg white!!) because the cake didn't rise too much. It turned out into really good tasting brownies!! :) I will try again soon, and be more careful with separating my eggs!! Thanks Studentchef!