A cake recipe done in 15 minutes? Hard to believe but possible. This deliciously sinful cake is a breeze to make. Dense, rich, with consistency between a cheesecake and a chocolate mousse. A superior quality bittersweet chocolate with a proportion of at least 70% cocoa is an absolute must. After all, it is a really, really, chocolaty cake.
Yield: 6-8 servings
Time: 15 minutes
Ingredients:
- 1 lb (450 g) good quality semisweet chocolate with at least 70% cocoa
- 5 oz (145 g) unsalted butter at room temperature
- 1 Tbsp all-purpose flour
- 1 Tbsp sugar
- 4 large eggs, separated
- a pinch of cinnamon (optional)
Preparation:
Preheat the oven to 425ºF (220ºC).
Line the base of a 9-inch (about 23 cm) springform with parchment paper. Butter paper and sides of the springform and set aside.
Break the chocolate into smaller chunks and place it in a bowl. Melt chocolate in the microwave. Remove chocolate from microwave and stir in butter, flour, sugar, and a pinch of cinnamon (optional). Make sure you have a smooth mixture. Beat the egg yolks lightly and add them gradually to the chocolate mixture. Beat egg whites until they hold shape but are not dry. Fold egg white into the chocolate mixture with quick and gentle strokes until egg whites are fully incorporated.
Pour chocolate mixture into the prepared pan and bake it for 11 minutes SHARP! Turn off the heat and open the oven door leaving it ajar. Allow cake to cool completely inside the oven.
When ready to serve, dip a knife in hot water and slice the cake. Powder it with confectioners sugar if you like. Serve warm or at room temperature with a dollop of sour cream or Greek yogurt.
