10 tablespoons unsalted margarine, cut into small pieces, plus more for pan
` pound semisweet or bittersweet chocolate chips, coarsely chopped
1 tablespoon instant espresso or coffee powder
5 extra-large eggs, separated
1 tablespoon granulated sugar
boiling water, for roasting pan
confectioner's sugar, for dusting
Instructions
Preheat oven to 350°. Lightly coat an 8-by-3-inch round cake pan with margarine; line bottom with parchment paper. Put chocolate, margarine, and espresso in a heatproof bowl and set over a pan of simmering water; stir until smooth and glossy. Let cool slightly. Add egg yolks one at a time, stirring well after each addition.
Beat egg whites i the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. With machine running, add granulated sugar in a slow, steady stream; beat until stiff, glossy peaks form. Fold about 1/4 of the whites into chocolate mixture to lighten. Gently but thoroughly fold in remaining whites.
Pour batter into pan. Set cake pan in a roasting pan; transfer to oven. Pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until top of cake is just set in the center, about 35 minutes. Transfer to a wire rack; let cool completely. Refrigerate at least 4 hours, or overnight.
Run a thin knife around the edge of cake to loosen. If cake does not release easily, dip bottom of pan in warm water (do this only briefly or cake with melt). Invert cake onto a platter; re-invert to dust with confectioner's sugar. Serve cut into thin slices.
Originally Submitted
1/27/2012
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