This is a simple and rustic looking cake. It would be great for a Holiday Dessert.
Thie cake has a creamy souffle center with a crackled crust.
It's made in a 9" springform pan. I have one from Pampered chef with a tempered glass bottom. It's the best spring-form pan I have ever used. Nothing sticks to the glass.
The cake is eaten after it has fallen and cracked on the top.
12 oz. of 60% cocoa bittersweet chocolate, finely chopped. The easiest method for chopping chocolate is with a serrated knife.
1 1/2 sticks of butter (3/4C) cut into 1 TBS pieces
1 1/2 tsp vanilla
1/4 tsp salt
3/4 C sugar
5 large eggs, separated and room temperature for at least 30 minutes
1/4 C flour
Line the bottom of the pan with a buttered piece of parchment paper
Melt chocolate and butter in a large metal bowl set over a pan of simmering water or microwave it in a glass bowl, stirring often, cool completely
Whisk in vanilla, salt and 6 TBS of sugar
Whisk in egg yolks, 1 at a time
Whisk in flour
Beat egg whites with a pinch of salt
Add remaining 6 TBS of sugar, a little at a time
Beat until stiff glossy peaks form
Whisk 1/4 of the egg whites into the chocolate to lighten it.
Fold in remaining egg whites
Pour batter into the pan and Bake at 350 degrees for 30 - 40 minutes.
THe center should have some moist crumbs when tested with a toothpick
Cool in the pan on a cooling rack for at least 10 minutes
Remove the sides of the spring-form pan and invert the cake onto a cooling rack, remove the parchment paper
Invert the cake again onto a serving platter to serve.
Serve with whipped cream
Peace in the Kitchen!