Makes: 8 to 10 servings
Time: 1½ hours
A cake for company. Use any dark chocolate you love; try a Belgian 72% for a rich but not at all bitter cake. The cake will be set but still wobbly when it’s done, with a thin, crackly crust on top. Err on the side of caution with baking times; better to underbake this one than risk a dry result. Serve the cake as it is or with Whipped Cream and a strong cup of coffee. This cake keeps very well and can be eaten for up to a week after it’s made.
1. Heat the oven to 350°F. Grease a 9-inch springform pan and dust it with cocoa powder.
2. Melt the butter in a small bowl over a double boiler or in a small microwave-safe bowl. Remove from the heat or microwave, add the chocolate, and stir continuously until smooth. Use an electric mixer to beat together the granulated sugar and egg yolks until light and fluffy, 3 to 5 minutes, then add the salt and vanilla. Gently stir in the chocolate mixture. Wash and dry the beaters thoroughly. In a separate bowl, beat the egg whites until they form soft peaks. Fold gently into the chocolate mixture, one-third at a time.
3. Pour the batter into the prepared pan. Bake for 25 minutes; the cake will have risen and will be set, with a cracked top, but should still jiggle. Remove the cake from the oven and place a small, heavy plate over the top to squish it down to uniform height and let it cool for at least 30 minutes before removing the plate. Unmold and dust with confectioners’ sugar. Store at room temperature, covered with plastic wrap; it will keep for up to a week.
FLOURLESS CHOCOLATE-ESPRESSO CAKE The perfect dinner party dessert: Beat ¼ cup instant espresso powder into the egg yolk mixture.