Recipe courtesy of Wolfgang Puck
Episode: Chocolate Encore
Save Recipe Print
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
1 (10-inch) cake
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan.

Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined.

With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry,

Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry.

Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Flourless Chocolate Torte

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

Basic Chocolate Cake

Recipe courtesy of Food Network Kitchen

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Chocolate Sheet Cake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories