Preheat the oven to 425°F. In a large metal bowl set over a pan of hot, not simmering, water (the bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted.)In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove fromthe heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To ensure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.) Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into the prepared springform pan and smooth with a spatula. Set the pan in the larger pan and surround if with 1-inch of very hot water. Bake for 5 minutes. Cover loosely with a piece of buttered foil and bakefor 13 minutes. (The cake will look soft, but this is how it should be.) Let the cake cool on a rack for 45 minutes. Cover with Saran Wrap and refreigerate until <I>very</I> firm, about 4 hours.
To Unmold:
Wipe the outside of the pan with a hot damp towel. Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Refrigerate.
Author's Comments
Serving Ideas : Add liqueur for a sumptious dessert!
Instructions
Preheat the oven to 425°F. In a large metal bowl set over a pan of hot, not simmering, water (the bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted.)In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove fromthe heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To ensure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.) Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into the prepared springform pan and smooth with a spatula. Set the pan in the larger pan and surround if with 1-inch of very hot water. Bake for 5 minutes. Cover loosely with a piece of buttered foil and bakefor 13 minutes. (The cake will look soft, but this is how it should be.) Let the cake cool on a rack for 45 minutes. Cover with Saran Wrap and refreigerate until <I>very</I> firm, about 4 hours.
To Unmold:
Wipe the outside of the pan with a hot damp towel. Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Refrigerate.
Author's Comments
Serving Ideas : Add liqueur for a sumptious dessert!
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