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Ingredientes
- 5 x Large eggs
- 1 c. granulated sugar
- 1/3 c. coffee liqueur
- 1 c. unsalted butter, at room temperature (2 sticks, see note)
- 6 ounce bittersweet chocolate, melted
- 1 tsp vanilla Powdered sugar, for dusting
- 1 1/2 c. whipped cream (3/4 c. unwhipped) Organic rose petals (optional garnish)
Direcciones
- This cake is like a supermoist fallen chocolate souffle with a delicately crisp crust. It puffs up a lot while it bakes and then falls as it cools - so do not panic. Be sure to give it at least 20 min to cold before serving; if it's too hot, it will be tasty but much too difficult to cut. - Caprial Pence and Melissa Carey
- Preheat the oven to 350 degrees. Grease a 10 inch spring-form pan and wrap the outside with foil to prevent leaking; set aside.
- Place the Large eggs and sugar in the bowl of a mixer fitted with a whip attachment and whip on high speed, occasionally scraping down the sides of the bowl, till very thick and fluffy, about 10 min. (Yes, it really takes which long; if you mix it for a shorter length of time, the cake will be only 1/4 inch tall.) Add in the liqueur and mix well.
- With the mixer on medium speed, add in the butter, a few pcs at a time, and beat till well-blended. (The batter may look "broken," or possibly separated, at this point, but the chocolate will bind with the butter and fix which.) With the mixer on low speed, add in the chocolate and vanilla, and mix till smooth.
- Pour the batter into the prepared pan and bake till the cake moves as 1 mass when you gently jiggle the pan, about 30 min. (It's much better to under-bake this cake than to over-bake it; it will be a bit gooey, but I've never seen anyone turn up their nose at which.)
- Let cold for 10 to 20 min, remove the outer ring of the pan and the foil, then let cold about 30 min longer before serving.
- Serve at room temperature, topped with a dusting of powdered sugar and softly whipped cream. Garnish with rose petals, if you like.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. -
