10ounces72% dark chocolate or semi-sweet chocolate
1/2cupbutter4 ounces
1tbspvanilla
1/8tspsalt
1tbsppowdered sugaroptional
Instructions
Preheat the oven to 250º F and grease a springform pan. Add a circular piece of parchment paper to the bottom of the pan.
Separate the eggs, reserving the whites and the yolks in separate bowls. Set aside.
In the bowl with the egg whites, use a handheld or standing mixer (whisk attachment) and beat the whites while slowly adding the granulated sugar until stiff peaks form.
In another bowl, melt the chocolate and butter together in 20-30 second intervals in the microwave. Watch the mixture carefully, especially as it melts, so the chocolate doesn't seize.
In the bowl with the reserved yolks, add the vanilla and salt and whisk together, then pour in the melted chocolate mixture and mix well to form a silky mixture of chocolate, vanilla, egg yolks, and butter.
Gently fold 1/3 of the whipped egg whites at a time into the chocolate mixture until all the egg whites are incorporated but not overmixed. The best way to fold in the egg whites is to fold the mixture onto itself, then cross it in the middle with a spatula. Continue doing this until all the egg whites are well combined. Do not overmix. You want the mixture to be fluffy.
Add the batter to the prepared springform pan, then place the pan on a baking sheet in case it leaks - you don't want a mess in the oven before Passover!
Bake the cake for 60-65 minutes. A toothpick inserted into the center may have a few moist crumbs. This means it's done. Do not overcook the cake.
Allow the cake to cool fully in the springform pan before you remove it from the pan. You can serve the cake with parchment paper on the bottom. It gives the cake more structure when transferring to a serving dish.
Right before serving (and when it's cooled), top the cake with powdered sugar. I suggest using one that is made from sugar and tapioca starch vs. cornstarch if you're making it for Passover.
Notes
Gently shimmy the cooled cake from the bottom of the springform pan to a serving tray. Cover any cracks or imperfections with powdered sugar or chocolate ganache topping.This cake is rich and fudgy. A small slice is more than enough to satisfy those intense chocolate cravings.Serve with whipped cream, fresh fruit, or chocolate ganache topping.