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1 cake
suggest servings
| 1/2 | pound | butter, unsalted | melted |
| 8 | ounces | chocolate (semi-sweet) | semi-sweet |
| 8 | large | egg yolks | |
| 3/4 | cup | sugar | granulated |
| 4 | large | egg whites |
Lightly coat the insides of 3 x 9 x 1 1/2-inch cake pans with melted butter.
Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter.
Set aside.
Preheat the oven to 325 degrees Fahrenheit.
Heat 1 inch of water in the bottom half of a double boiler over medium heat.
Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler.
Tightly cover the top with film wrap.
Allow to heat for 10 to 12 minutes.
Remove from the heat, stir until smooth, and hold at room temperature.
Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle.
Beat on high until slightly thickened and lemon-colored, about 4 minutes.
Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture.
Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
Remove the cakes from the oven and allow to cool in the pans for 15 minutes.
(During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.)
Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
| % Daily Value* | |
| Total Fat 68.0g | 104% |
| Saturated Fat 40.0g | 199% |
| Trans Fat 0.0g | |
| Cholesterol 542mg | 181% |
| Sodium 82mg | 3% |
| Total Carbohydrate 65.0g | 22% |
| Dietary Fiber 2.0g | 10% |
| Sugars 61.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 38% | Vitamin C | 0% | |
| Calcium | 7% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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As I perused the soda section I encountered vanilla Pepsi, cherry Pepsi, Lemon Pepsi, caffeine-free Pepsi, and diet Pepsi. EVERYTHING but regular good ole fashioned...
I just made this coffee cake this afternoon and it is very good. A scoop of icecream would be really good!! However, just a note to everyone that it calls for 4 teaspoons of salt. I think this is a typo. I used 1/2 teaspoon and it was really good - I really do think 4 teaspoons would be way too much.
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