Quantities Ingredients
1 lb. (2 2/3 c.)
| Semi-sweet chocolate chips or semi-sweet chocolate bar, chopped |
10 Tbsp.
|
Unsalted butter
|
4
|
Large eggs
|
2 Tbsp.
|
All-purpose flour
|
2 tsp.
|
Instant espresso or coffee powder (optional)
|
1 c.
|
Vanilla ice cream, or heavy cream, chilled (garnish)
|
Preparation Procedures:
1. Preheat
oven to 425. Butter a 9" springform pan. Line the bottom with a round
of waxed or parchment paper and butter the paper.
2. In
a medium saucepan over medium-low heat, melt the chocolate and butter
together, stirring until the chocolate is half-melted. Remove the pan
from heat and stir until the mixture is melted and smooth. Set aside to
cool for a few minutes.
3. In
a large mixing bowl, beat the eggs with a blender on medium-low speed
until frothy. Raise the speed to high and beat until the eggs are light
in color, thick, fluffy, and almost tripled in volume, about five
minutes. Beat in flour and the espresso or coffee.
4. Stir 1/4 of the egg mixture into the chocolate to lighten it, then fold the chocolate mixture back into the eggs. Spoon the batter into the prepared pan.
5. Bake for 17 minutes at
425. Cool the pan on a rack for 10 minutes, then refrigerate the cake
until it is just firm enough to cut, about 30 minutes. The inside
should be softly set like mousse, while the outside is firm and fudgy.
The cake can be refrigerated for 5 days or frozen for 1 month. Serve at
room temperature or slightly chilled. Serve in thin slices with the
whipped heavy cream or ice cream on top.
Pan Size & Preparation: 9" spring-form pan, buttered
Oven Temperature: 425 degrees
Baking Time: 17 minutes