Recipe courtesy of Martha Stewart
Total:
1 hr 30 min
Active:
30 min
Yield:
1 (10-inch) cake
Level:
Intermediate

Ingredients

Directions

Heat oven to 300 degrees F.

Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.

Melt chocolate and butter over simmering water in a double boiler, until melted about 6 to 8 minutes. Remove from heat and set aside to cool.

In an electric mixer fitted with whisk attachment, whip the yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.

In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip the egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While the whites are beating, add the cooled melted chocolate slowly to the yolk mixture.

Temper the whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold the whites into the chocolate yolk mixture, working quickly to maintain the volume of the whites; the mixture will have a slightly marbleized appearance.

Pour the batter into the prepared pan and place on a parchment-lined baking sheet. Place in heated oven, and bake for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving.

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