Recipe courtesy of David Rosengarten
Save Recipe Print
Yield:
8 servings

Ingredients

Directions

Preheat the oven to 350 degrees. Grease a 10-inch springform pan.

In the top of the double boiler over simmering water, combine the chocolate and butter. Heat until melted and smooth. Transfer to a medium-size bowl and whisk in the egg yolks and vanilla. Sift in the sugar, salt, and cocoa while continuing to whisk.

With a mixer, whip the egg whites to soft peaks. Fold one third of them into the chocolate mixture. Repeat with the remaining whites, then pour the mixture into the prepared pan. Place on the lower rack of the oven and bake for 25 minutes.

Remove to a cake rack and immediately loosen the springform collar (sides). Slip a plate inside the collar on top of the cake and push down slightly to push the air from the cake. Remove the plate and springform collar, and allow the cake to cool before serving.

Best of Food Network 4 Videos

Get the Recipe

Whole30 Crispy Chicken Strips 00:42

These chicken strips are tasty, crispy and Whole30-friendly!

Similar Topics:

IDEAS YOU'LL LOVE

Flourless Chocolate Cake

Recipe courtesy of Ree Drummond

Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Flourless Chocolate Torte

Recipe courtesy of Food Network Kitchen

Flourless Walnut-Date Cake

Recipe courtesy of Food Network Kitchen

Giant Chocolate Lava Cake

Recipe courtesy of Food Network Kitchen

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Instant Chocolate Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories