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Jana Kolpen’s Rustic French Chocolate Cake
Serves up to 12
-8 oz. of a good quality semisweet chocolate. I have also used bittersweet.
-1 cup of sweet unsalted butter
-1 cup of sugar
-4 large eggs, separated
Preheat oven to 350 degrees
Grease a 9 inch spring form pan with butter.
Put a non-stick disc of paper at the bottom of the pan.
Break the chocolate into small pieces and melt with the butter over simmering water in a double boiler. Stir to make sure it is completely mixed. Remove from heat and let cool slightly.
Beat the egg yolks with half of the sugar until it is a pale yellow.
Fold the melted chocolate and butter mixture into the egg and sugar mixture.
Beat egg whites with an electric mixer for a few minutes until frothy and then gradually add the rest of the sugar until stiff peaks form.
Gently fold the egg whites into the chocolate mixture until it is thoroughly mixed.
Pour into the cake pan and place on the center rack of the oven.
Bake for approximately 40-45 minutes or until a wooden tooth pick inserted in the center comes out clean.
When the cake comes out of the oven the center will gradually sink which is to be expected.
Carefully remove the cake from the pan and transfer to a cake plate.
Serve warm or at room temperature.