Every steakhouse dinner usually ends with this cake (or a made to order molten cake) as the featured dessert. Whipping the egg whites in this recipe make it a bit less heavier (texture-wise NOT calorie wise), giving it an airy chocolate batter with a meringue like crunchy crust. Serve with homemade vanilla bean whipped cream, it really does need much else other than maybe a big hot mug of fresh coffee.
4T unsalted butter
6 oz bittersweet dark chocolate (use two full chocolate bars if you want a richer chocolate taste)
6 eggs, separated into yolks and whites in two separate bowls
1C sugar (divided into two bowls, 1/2C in each bowl just to make your life easier)
1 tsp vanilla extract
1/4 tsp salt
1T espresso powder
1/3C heavy cream
Let’s Make It:
1 – Melt the butter and chocolate over a double boiler. Put aside.
2 – With a mixer, mix your eggs yolks + 1/2C sugar until creamy and fully combined.
3 – Add vanilla, salt, espresso and melted chocolate butter mixture. Mix with a spatula (or a mixer, I just didn’t want to get my mixer covered in chocolate again since egg whites are our next step).
4 – Using a mixer, mix your egg whites + 1/2C remaining sugar until stiff peaks form. You’ll be here for a bit, about 6 mins or so until the egg whites transform into a shiny whipped cream (but doesn’t fall when you scoop it with a spatula and flip the spatula over).
5 – Fold egg whites into the chocolate base mix. Fold gently until combined.
6 – Pour into a 9″ dish that’s been buttered and lined with parchment paper (the parchment step is totall neccessary, you will want to jump out the window of you skip this and your cake crumbles/sticks to the pan).
7 – Bake about 40 mins (stick inserted in the center will come out clean). Let the cake cool a minimum of 15 mins. You’ll notice the cake puffs up when directly out of the oven, give it time to cool and it will go down and slightly crack. We want those cracks! The exterior is a meringue texture. Garnish with whipped cream and berries (optional).