It has been well established that I am NOT a baker. Baking takes patience, precision, and time…none of which I have.
But this one is super easy. Gentlemen, you can make this as well. Just think how impressed that special someone will be that you made a cake from scratch! So here goes, give it a shot.
What you need:
- 8 ounces bittersweet or semisweet chocolate chips or chopped. I used dark chocolate…yum.
- 6 tablespoons unsalted butter
- 6 large eggs, separating yolks and egg whites
- 1/2 cup granulated sugar
- Confectioners’ sugar, for dusting
What to do:
Preheat the oven to 275 degrees. Butter the sides and bottom of a 9-inch springform pan.
Place butter and chocolate in a large microwavable bowl and melt in 30-second increments, stirring each time, until completely melted. Usually takes three (3) rounds.
Let the chocolate cool slightly. Whisk in egg yolks quickly. You don’t want scrambled eggs!
In a mixing bowl, or KitchenAid, beat egg whites until soft peaks form. Gradually sprinkle in the sugar and continue beating until the peaks are shiny from the sugar.
Whisk a few spatulas full of the egg whites into the chocolate mixture; then gently fold in remaining egg whites. GENTLY…don’t over mix. It will look swirled and that is good.
Pour batter into the pan and level off the top with a spatula.
Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan.
Serve at room temperature. I usually dust with confectioners’ sugar and top with some whipped cream.
Sidebar: You can serve this dessert with a Port or blended red wine. Dave Matthews and Sean McKenzie have collaborated and created a lovely red wine from Dreaming Tree Wines called Crush.
Happy Valentine’s Day all!