The cake that is supposed to fall! It was so yummy! I got this recipe from Paula Deen's Chocolate celebration magazine! Paula, Chocolate, what isn't to LOVE!
What you will need:
9 inch spring form pan
Parchment paper
6 large eggs
8 oz. semi-sweet chocolate
4 oz. dark chocolate
2 sticks of butter
1 1/4 cups sugar
You'll need a 9-inch springform pan. It has a latch on the side that helps you release the cake. Because there's no turning this one upside down to get it out.
Place some parchment paper on the bottom so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to spray the paper with some non-stick cooking spray just to be safe.
After your pan is ready, preheat your oven to 325 degrees.
Separate 6 large eggs. Yolks in one bowl and egg whites in another. Set aside.
You'll also need 8 oz. semi-sweet chocolate and 4 oz. dark chocolate. Break it up in a large bowl and add 2 sticks of butter (thank you Paula!). Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth.
Whisk in 1 1/4 cups sugar until combined.
Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition.
Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form.
Then, gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees.
It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay!
Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.
Sprinkle top with a little powdered sugar! And enjoy! It is truly yummy and glorious!
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