1/2 lb Unsalted butter (2
-tablespoons melted)
8 oz Semisweet chocolate; broken
-into 1/2-ounce pieces
8 lg Egg yolks
3/4 c Granulated sugar
4 lg 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.
Yields
1 Servings