I love chocolate.
And if you love chocolate like I do, then you're always looking for the ultimate in chocolate flavor and texture.
I found this recipe in this month's Martha Stewart's LIVING magazine . . . and after reading its ingredients and preparation . . . I had to try it!
Yes, I agree ~ it may look plain . . . but inside, it's moist, dense, and intensely flavored.
In other words, it's a chocolate lover's dream.
I highly recommend using an exceptional chocolate, like Valrohna, for this dessert . . . especially if you're making it for a special someone.
Just one slice will completely satisfy your chocolate craving. I promise.
1 stick unsalted butter, cut into large pieces, plus more for pan
3 tablespoons all-purpose flour, plus more for pan
6 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped
3/4 cup plus 2 tablespoons sugar, divided
1 large egg yolk plus 3 large egg whites, room temperature, divided
1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 teaspoon coarse salt
Preheat oven to 325 degrees. Butter and flour a 9-inch spring-form pan. Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and whisk in 3/4 cup sugar. Whisk in egg yolk, then cocoa powder and salt.
Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 4 minutes.
Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites. Pour batter into pan, and bake until set, about 33 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.
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