Watch the Full Step-by-Step
Servings: 8
- Mixing bowls
- Double boiler
- Rubber spatula
- 9-inch/22-centimeter round cake pan
- Kitchen scale
INGREDIENTS
- 7 ounces/200 grams dark chocolate, 84% cacao
- 5.3 ounces/150 grams butter
- 6 large eggs, separated
- ¾ cup/150 grams sugar
INSTRUCTIONS
- Melt the chocolate and butter together in short bursts in the microwave, stirring between each, or over a double boiler. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks with half the sugar until pale and fluffy.
- Gradually fold the yolk mixture into the melted chocolate until smooth.
- Wash and dry the mixer bowl thoroughly. Add the egg whites and remaining sugar and beat until thick, glossy and stable.
- Fold the egg whites into the chocolate mixture in three additions until just combined and the batter is light and airy.
- Transfer the batter to a greased 9-inch/22-centimeter round cake pan lined with parchment paper.
- Bake at 325°F/165°C until a thin crust forms, the edges are slightly cracked and the center remains slightly soft, about 35 minutes.
- Cool, then refrigerate for at least 4 hours. Slice and serve with vanilla ice cream.