Bittersweet Chocolate Cake

Description

Try this french recipe of bittersweet chocolate cake, and serve a different budget recipe of a liqueur cake on valentines day or a special birthday party.

Ingredients

14 ounces bittersweet or semisweet chocolate, grated or broken into small pieces
3 Tbsp water (or more if needed)
12 eggs, separated
2 cups granulated sugar
2 teaspoons grated orange peel
3 1/2 sticks (3/4 lb plus 4 Tbsp) unsalted butter, softened
1 cup all purpose flour, sifted
Powdered sugar
There is one day a year in which I will gladly spoil myself with a really big piece ofchocolate cake, and that is Valentine’s Day that also happens to be my hubby’s birthday. So it turns into a double celebration, and this year, I made this Bittersweet Chocolate Cake to make his day. This recipe for Bittersweet Chocolate Cake was pulled from the classic Silver Palate Cookbook and it offers the addition of a touch of shredded orange peel. With nearly a pound of chocolate, roughly a pound of butter, a dozen eggs, and only one cup of flour, you can just see in your mind’s eye how refreshingly rich it is.

Recipe

1 Preheat oven to 325°F. oil the sides and base of a 10-inch spring form pan. Include some tablespoons of sugar and lightly shake so that all the sides and base of the pan are covered with sugar. Tap out extra sugar.

 

2 blend well egg yolks with the granulated sugar with help of a beater until they are chunky and pale yellow and it shapes a ribbon when they drop from the beater.

 

3 put chocolate and 3 Tbsp of water in the crest of a double boiler. Soften in boiling water, whisking until soft. If the chocolate gets too chunky, and looks like it will settle, beat in a tablespoon or more of water. Let it somewhat cool.

 

4 Fold the hot chocolate into the egg batter. Mix in the thawed butter. Mix in the shredded orange peel. Fold in the sieved flour. Mix carefully but softly.

 

5 Beat egg whites until firm. Mix a big spoonful of the chocolate batter into the beaten egg whites. Mix enough. Pour this batter into the chocolate batter, fold together softly adding the whites thoroughly. Be cautious at this stage not to over mix.

 

6 Turn the mixture into the spring form pan. It will come on the brink of the top of the pan. Set the pan on the center of rack of your oven and bake for 1 hour and 20 minutes, or until a wooden pick inserted in the middle comes out clean. Let it set on a wire rack for 15 minutes, then take away the outer rim. Let it cool thoroughly before taking away the base of the pan. Refrigerate.

 

7 When set to serve, dust with icing sugar. This recipe makes 20 small, but fairly rich, servings.