Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
Cascading chocolate fountain — strawberries, marshmallows, party
You're reading one of recipes available free. Full library with Gastronome.
put oven rack in middle position and preheat oven to 350f. butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper. melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. whisk in vanilla, salt, and 6 tablespoons sugar. add yolks 1 at a time, whisking well after each addition. whisk in flour. beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks. whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. pour batter into springform pan, spreading evenly. bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes. cool cake in pan on a rack 10 minutes. remove side of pan and cool cake completely. invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.