If you are looking for a intensely decadent chocolate cake, you've come to the right place. This one delivers. The whipped cream and strawberries add just the right touch of elegance for every delicious spoonful.
- 12 tbsp butter, plus more for pan
- 8 ounces semisweet chocolate
- 6 large eggs, separated
- 2/3 cup light brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon fine or flaky sea salt
- Pinch of ground cinnamon (optional)
- ½ cup whipping cream
- 2 teaspoons granulated sugar
- Confectioner’s sugar, for dusting raspberries.
1. Preheat oven to 350 degrees. Line a 9-inch round spring form pan with a circle of parchment paper. Generously butter sides of pan and parchment round.
2. In a medium saucepan melt butter over medium heat, stirring for even cooking. About 3 minutes. Quickly remove from the heat and stir in the chocolate until it is melted and smooth. Cool the chocolate mixture to lukewarm by transferring the mixture from the hot saucepan to a glass bowl set in a puddle of cold or ice water. Stir for even cooling.
3. With an electric mixer, beat egg yolks, brown sugar and vanilla together until the mixture thickens. Slowly beat in the lukewarm chocolate mixture. Then beat egg whites and salt in a separate bowl until firm peaks form. Add a pinch of cinnamon, if desired. Fold in egg white mixture into chocolate mixture, one-third at a time, trying to keep the batter as light as possible. Pour into prepared pan and bake for 20-25 minutes or when tester skewer comes out clean/a couple of crumbs attached.
4. Let cool on rack for 10 minutes. It will sink in the middle. Then run a knife around the cake to make sure its not stuck to the pan and release the spring form sides. Let it cool the rest of the way on its’ base. Once cool, flip out onto a plate or second rack, remove parchment round if its stuck to the bottom and flip the cake back onto a plate. To serve, beat whipping cream with granulated sugar until soft peaks from. Dust cake with confectioners sugar and dollop with whipped cream and berries.
Adapted from the Smitten Kitchen Cook Book.