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Bittersweet Chocolate Cake
Bittersweet Chocolate Cake
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Decadent bittersweet chocolate cake with a pound of chocolate and a dozen eggs, inspired by the Silver Palate Cookbook. A showstopping dessert that is light yet rich.
Ingredients:
  • 12 large eggs, separated (see how to separate eggs )
  • 2 cups (400g) granulated sugar, divided
  • 14 ounces (400g) bittersweet or semisweet chocolate, grated or cut into small pieces
  • 4 tablespoons (60ml) water (or more if needed)
  • Pinch kosher salt
  • 3 1/2 sticks (400g) unsalted butter, softened
  • 2 teaspoons orange zest
  • 1 cup (135g) all-purpose flour, sifted (measure first, then sift)
  • Powdered sugar, for garnishing
Instructions:
  • Preheat the oven to 325°F and set a rack in the center with a baking sheet underneath. Butter the sides and bottom of a 9-inch or 10-inch springform pan. Coat the pan with a few tablespoons of sugar, shake gently to distribute, and tap out any excess sugar.
  • Whisk the egg yolks and sugar: Whisk together the egg yolks and granulated sugar until the mixture becomes thick, pale yellow, and forms a ribbon when falling from the beater, for about 2 to 3 minutes on medium speed using an electric hand mixer.
  • Create a double boiler by heating water in a saucepan and placing a metal bowl on top. Ensure the bottom of the bowl doesn't touch the water. Add chocolate and 4 tablespoons of water to the bowl. Melt the chocolate over the simmering water, whisking until smooth. If it thickens too much, stir in 1 more tablespoon of water. Add a pinch of salt and cool until warm.
  • Prepare the batter by delicately incorporating the warm chocolate into the eggs, adding it gradually as you gently stir. Follow by mixing in the softened butter, grated orange peel, and sifted flour, ensuring everything is thoroughly but gently combined.
  • Whip the egg whites until stiff peaks form. Add one-third of the whipped egg whites to the chocolate mixture to lighten it. Carefully fold in the remaining whipped egg whites in two additions until fully combined, being mindful not to overmix.
  • Transfer the batter into the springform pan, filling it almost to the top. Place the pan on the middle oven rack 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 reads 200°F (93°C).
  • Let the cake cool on a rack for 15 minutes, then gently remove the outer rim. Once the cake has completely cooled, chill it in the refrigerator before removing the bottom of the pan.
  • Just before serving, dust with powdered sugar.

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