RECIPES

Makes 1 9-inch cake serving 10-12

So, this is my "death by chocolate" contribution to the world of cooking - a loving send-off to life itself and a heck of a way to go at that! A little slice is all you need. I love serving this with some very slightly sweetened pureed and strained raspberry sauce to help balance the richness.

5 ounces (1-1/4 sticks) unsalted sweet butter
10 ounces (1-1/4 cups) bitter-sweet chocolate, finely chopped
1 tablespoon instant espresso or 2 tablespoons dark rum
8 large eggs, separated
1/2 cup sugar
Pinch of salt
2 teaspoons grated orange zest
Garnish: Cocoa, powdered sugar and a coulis made from slightly sweetened, pureed and strained fresh or IQF raspberries, if desired.

Over low heat, warm butter until just melted but not hot. Add chocolate and espresso powder or rum and whisk until melted. Cool slightly. In a separate bowl beat yolks and half the sugar until light in color. Add warm chocolate mixture and whisk together.

With a mixer preferably, separately whip egg whites with a pinch of salt, orange zest and add remaining sugar gradually just until firm peaks are formed. Stir in one quarter of whipped whites into chocolate mixture to lighten it. Carefully fold in remaining whites.

Very lightly oil or butter a 9-inch spring form pan and place a circle of parchment or waxed paper on bottom. Pour batter into pan and bake at 350 degrees for 45 minutes. Cool and refrigerate if not serving same day. Note that cake will have a “cracked” top surface, which is part of its charm!

To serve: Slice in small wedge and dust alternately with good unsweetened cocoa and powdered sugar and a tablespoon or two of raspberry coulis on plate if desired.

Related Recipes:
Fragolas
Wild Mushroom Pate
Poached Oysters with Tarragon Beurre Blanc
Blueberries and French Cream

More Recipes

Related Article:
Food and Love: Some Special Treats for Valentine’s Day!