| INGREDIENTS
We
like this cake almost as much as our
San Francisco Chocolate Factory Earthquake Cakes!
16
ounces San Francisco Chocolate Factory dark chocolate discs
1/2 cup (1 stick) plus 1 tablespoon unsalted butter 5 eggs,
separated
1 teaspoon vanilla extract
Pinch of salt
2/3 cup granulated sugar
Powdered sugar, for dusting
PREPARATION
1.
Preheat oven to 300ºF. Melt chocolate and butter together
in a double boiler. Allow to cool, then whisk egg yolks and
vanilla into the chocolate mixture.
2.
Butter
the sides and bottom of a 10-inch cake pan, then line the
bottom with a circle of parchment paper; butter the parchment
as well.
3.
Whip egg whites with a pinch of salt until soft peaks form;
add sugar and continue to whip until they are firm and shiny.
Do not overwhip. Gently fold egg whites into the chocolate
mixture, a third at a time. Pour into the prepared pan and
bake until a toothpick inserted in the center comes out almost
clean, about 1 hour.
4.
When
done, remove the cake from the oven and immediately loosen
the sides with a knife, then invert onto a large plate and
allow to cool. It is normal for the center to sink inward.
When the cake is cool, dust with powdered sugar and serve
with a dollop of sweetened whipped cream.
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