“Baltimore Style's chef Andrew Evans and Aussie chef friend "Fred" came up with this version of a classic. From the Jan/Feb 2007 issue. Prep time includes cooliing time.”
READY IN:
2hrs 20mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees. Prepare an 8-to-10-inch springform pan by first greasing with 2 tablespoons of the butter, then lining with baking paper. (The parchment should be on the bottom only in the form of a round disk that covers the base. The butter helps to hold it in place.).
  2. Place the chocolate pieces into a double boiler and melt the chocolate. Beat the remaining 2 tablespoons of butter, sugar, and egg yolks with an electric mixer for a few minutes, or until pale in color. Add this mixture to the just-melted chocolate; mix gently and set aside.
  3. Beat the egg whites until stiff peaks form. Add about a quarter of the beaten egg whites into the melted chocolate base. Gently fold to combine, and then continue to fold in the remaining whites. Pour two-thirds of this mixture into the cake pan. (Put the remaining mixture in the fridge, covered with plastic film.) Bake the cake for 40 to 50 minutes; when the cake feels firm and springy, remove from the oven. Slide a knife around the outside, then remove the springform tin, turning it out upside down onto a serving platter while it’s still hot. Allow the chocolate cake to cool for a least one hour. The center should fall inches Fill this space with the cold remaining mixture, dust with cocoa or chocolate, and serve with whipped cream.

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