Serves: 6 to 8 servings
1 pound bittersweet chocolate, chopped
1 stick unsalted butter, cut into pieces
9 large eggs, separated
3/4 cup granulated sugar
1T. vanilla extract, or any other flavoring desired (amaretto, Kahlua,etc.)
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over simmering water until melted. Meanwhile, whisk the egg yolks with the ½ c. sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl with remaining ¼ c.sugar (added gradually)until stiff peaks form and fold into the chocolate/egg mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold. Serve at room temperature with whipped cream, ice cream or a fruit coulis such as raspberry.
Taza Chocolate is a small, wonderful company that makes extraordinary organic, stone-ground dark chocolate. It’s a true bean-to-bar company located in Somerville, MA, but the chocolate bars are sold in numerous stores nationwide. Come along for a personal visit with Alex Whitmore, co-founder, who apprenticed with traditional chocolate makers in Mexico.
As if you didn’t have enough excuses to eat dark chocolate for the flavor, there’s also the health factor. Among the benefits of chocolate:
- High in antioxidants. Taza chocolate has three times the amount found in milk chocolate.
- Contains mono-unsaturated fat, so it helps lower cholesterol.
- Helps promote blood flow, reducing the risk of heart attacks and strokes.
Go to the recipe section for a sumptuous, flour-less chocolate cake.