Ingredients:
8 ounce bittersweet chocolate, coarsely chopped
6 large eggs (2 whole, 4 separated)
1 cup sugar
1/2 cup unsalted butter, cut into pieces
2 tbsp cognac or Grand Marnier
Ingredients For Whipped Cream Topping:
1 1/2 cup heavy cream
3 tbsp confectioners’ sugar
1 tsp vanilla extract
[Source: Recipes 4 Chocolate Cake]
How To Make:
1. Preheat oven to 350F degrees.
2. Coat an 8″ springform pan with wax paper. Do not coat with butter.
3. Place the chocolate in a small bowl, melt over hot water. Then remove from the heat and whisk in the butter until melted. Set aside.
4. In a bowl, mix 2 whole eggs and 4 eggs yolk. Add 1/2 cup sugar. Whisk until well blended. Then add the warm chocolate, and add the cognac or Grand Marnier. Beat again.
5. In another bowl, enter the 4 egg whites, beat until frothy. Gradually add 1/2 cup remaining sugar. Whisk until smooth and not stiff enough.
6. Take 1/4 egg white batter, mix into the chocolate batter. Stir slowly. Then add the remaining egg white mixture, folding.
7. Pour batter in pan, smooth the top. Bake in preheated oven for 35-40 minutes, until the top of the cake puffed and cracked. Allow it to room temperature, and the center of the cake will sink. Carefully, remove from pan.
8. Making whipped cream topping: Beat cream with confectioners’ sugar and vanilla, until not quite stiff.
9. Using a spatula, fill the crater of the cake with whipped cream.
10. Serve with sprinkled with cocoa powder.
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So thought I was finished with the batter, and realized I still hadn’t done anything with the butter. Went back to the recipe, re-read it about 3 times, hurt no mention of what to do with the butter. We’ll see what happens!
Dear Tonya,
I was edited the method, and let’s get a delicious Chocolate Cloud Cake.
Thank You….