fudgy brownie cake ~ Valrohna chocolate

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.

Ingredients

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  

 

Directions

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.

bon appetit!

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