Bittersweet Chocolate Cake
|Semi-sweet chocolate||14 Ounce (Darkest The Better)|
|Cold water||3 Tablespoon|
|Eggs||12 , separated|
|Granulated sugar||2 Cup (32 tbs)|
|Sweet butter||1 Pound, softened (3/4 Pound Plus 4 Tablespoons 3 1/2 Sticks)|
|Unbleached all-purpose flour||1 Cup (16 tbs)|
|Confectioner's sugar||1 Cup (16 tbs)|
Preheat oven to 325Â°F.
Butter and sugar a 10-inch spring-form pan and tap out any extra sugar.
Grate or break chocolate into small pieces.
Place in top part of a double boiler with the cold water.
Melt over simmering water, whisking until smooth.
Let chocolate cool slightly.
Beat egg yolks with the granulated sugar until they are thick and pale yellow and form a ribbon when they fall from the beater.
Fold in warm chocolate.
Stir in the very soft butter and then fold in the sifted flour.
Mix thoroughly but gently.
Beat egg whites until stiff.
Stir a large spoonful of the chocolate mixture into the beaten egg whites.
Pour this mixture into chocolate mixture; fold together gently, incorporating whites completely.
Be very careful at this stage not to overmix.
Turn batter into the springform pan.
It will come close to the top of the pan.
Set on the middle rack of the oven and bake for 1 hour and 20 minutes, or until cake tester inserted in center comes out clean.
Cool on rack for 15 minutes, then remove outer rim.
Allow cake to cool completely before removing bottom of pan.
When ready to serve, using a paper doily as a stencil, sprinkle with confectioners' sugar to make a design.