“The ultimate chocolate cake ! This comes from the R.S.V.P. section of a June 1986 issue of Bon Appetit magazine. It was requested from The Great Dane, a restaurant in Huntington, Long Island.”
READY IN:
37mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 lb semisweet chocolate, coarsely chopped (preferable imported)
  • 10 tablespoons unsalted butter (1 1/4 sticks)
  • 5 eggs, separated, room temperature
  • 3 cups whipping cream
  • 2 tablespoons sugar
  • 12 teaspoon vanilla
  • grated chocolate, for garnish

Directions

  1. Melt chocolate and butter in double boiler over gently simmering water; stir until smooth.
  2. Pour into large bowl; cool slightly.
  3. Preheat oven to 375 degrees.
  4. Generously butter 9-inch springform pan.
  5. Beat yolks to blend; stir in chocolate mixture.
  6. Beat whites to stiff peaks.
  7. Gentley fold 1/4 of whites into chocolate mixture to loosen; fold in remaining whites.
  8. Pour batter into prepared pan.
  9. Bake 12 minutes;do not overbake (cake will be loose).
  10. Cool completely in pan.
  11. Just before serving, beat cream,sugar and vanilla to stiff peaks.
  12. Spoon over cake in pan, smoothing top.
  13. Remove from springform, sprinkle with grated chocolate and serve.

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