A delightful dessert perfect for Passover celebrations or any occasion!
- Total Time: 50 minutes
- Yield: Serves 10-12 people
Ingredients
- 8 oz high-quality bittersweet chocolate, chopped
- 8 tablespoons unsalted butter
- 6 large eggs, separated and at room temperature
- ½ cup + 2 tablespoons granulated sugar, divided
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting (optional)
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Instructions
- Begin by preheating the oven to 350°F. Prepare a 9-inch springform pan by spraying it with non-stick cooking spray and lining the bottom with parchment paper.
- In a large bowl placed over a pot of gently simmering water, melt the chocolate and butter together. Allow it to cool slightly once melted.
- In the bowl of a stand mixer, add the yolks and use the whisk attachment to beat them until just combined. Gradually add ½ cup of sugar while continuing to beat until the mixture becomes thick and pale yellow. Incorporate a portion of this egg-sugar blend into the chocolate-butter mixture to lighten it, and then fold in the remaining egg-sugar mixture thoroughly. Finally, mix in the vanilla.
- Ensure your mixer bowl and whisk attachment are clean and dry, then add the egg whites to the bowl.
- On medium-low speed, whisk the egg whites until they start to form bubbles on the surface. Gradually add the remaining 2 tablespoons of sugar and increase to high speed, whipping until the whites are stiff and glossy, retaining their shape when the whisk is lifted.
- Incorporate one-third of the beaten egg whites into the chocolate mixture, folding gently to lighten it. Then, fold in the remaining egg whites in two parts, ensuring a thorough mix each time. Transfer the batter to the prepared pan, smoothing the top before baking for 30 minutes.
- Once baked, allow the cake to cool in its pan on a wire rack for 10 minutes. After that, remove the sides of the springform pan and let the cake cool completely on the rack. Wrap it in plastic wrap and refrigerate overnight.
- If desired, dust the top of the cake with cocoa powder before slicing it into thin wedges for serving.
Notes
For optimal flavor, refrigerate the cake overnight before serving. It can be stored at room temperature for up to two days or kept in the refrigerator for up to five days, covered.
