This is the right time of the year to start baking some really chocolaty desserts. Today’s velvet, silky chocolate tastes even better the day after you bake it, so it is perfect for dinners with friends at home or brunch gatherings on a Sunday morning.
- 170 gr unsalted butter
- 360 gr chocolate, chopped into small pieces
- 6 large eggs, at room temperature, divided
- 1 tablespoon pure vanilla extract
- 30 gr cocoa powder
- 3/4 teaspoon salt
- 200 gr sugar, divided to 100 gr and 100 gr
- Grease with butter and flour a 22 cm pan; set aside.
- Combine the butter and chocolate together in a small pan over medium-low heat, cook, stirring almost constantly, until both are completely melted.
- Whisk smoothly and then remove pan from heat. Set aside.
- Separate 4 of the 6 eggs, placing the egg whites and yolks in separate bowls.
- In the bowl with with yolks add the vanilla extract, cocoa powder, salt, remaining eggs, and half of the sugar, whisk well to combine.
- Slowly add the cooled chocolate mixture into the yolk mixture, whisk well and set aside. Using an electric mixer set to medium-high speed, beat egg whites until very frothy. Gradually beat in the remaining 1/2 cup sugar and beat until firm peaks form.
- Carefully fold the egg whites into the chocolate mixture, stirring until incorporated.
- Pour the batter into the prepared pan and smooth top with a spatula.
- Place pan in oven and bake at 180°C until the top is slightly cracked and the middle no longer moves, about 35 minutes. Transfer cake to cooling wrack and let cool completely before cutting and serving.
- Dust the cake with cocoa powder and serve.