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Servings Per Recipe: 8
Amount Per Serving
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To make the cake, first preheat the oven to 350 degrees. Lightly grease the bottom of a 9-inch cake pan with cooking spray, or line with parchment paper. Roughly chop your chocolate.
Mix the chocolate, butter, espresso powder, and ROOT in the top of a double boiler over boiling water. I used a saute pan over a pot, but you could also use a metal bowl over a pot or some equivalent if you do not have a double boiler handy.
Stir occasionally until fully melted and combined. Set aside to cool to room temperature.
In another bowl, combine the egg yolks (don't forget to reserve the egg whites in a separate bowl!) and 1/2 cup sugar using a mixer. Whip the yolks and sugar on high for three minutes.
Lower the speed to medium-low and add the melted chocolate. Beat in the flour and salt until well combined. Set aside.
Now to use the egg whites. Rinse the mixer beaters off thoroughly. Beat the egg whites on medium speed until frothy, then bring the speed up to high and whip until soft peaks form. Add the remaining 1/2 cup sugar and whip until stiff. Using a third of the egg white mixture at a time, stir it into the chocolate batter. Pour into the round pan and bake 30 to 35 minutes or until a toothpick comes out clean.
While the cake is cooking, add 1 cup cream to a saute pan and bring to a boil. Once boiled, remove from heat and add 8 oz dark chocolate and 1/2 teaspoon espresso powder and whisk until smooth. Set aside and allow to cool to room temperature.
To prepare the cream, add whipping cream, vanilla, sugar and salt into another bowl. Whisk the mixture until it begins to resemble whipped cream and put in the refrigerator until ready to use.
Remove the cake from the pan. Pour the glaze over the cake evenly so that it coats the top and sides of the cake.
Allow the cake to set for an hour. Cut and serve with the Chantilly Cream.
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