Note: Use a
premium dark chocolate made from at least 60% cocoa.
One brand that works well is Scharffen Berger, a pure dark chocolate that is 62%
"cacao".
Preheat the oven to 350. Butter
and flour a 10-inch round cake pan.
Prepare the cake:
1. Melt the chocolate and butter in a
double boiler (or in a bowl or smaller saucepan placed
over a saucepan of boiling water). Set aside to cool.
2. Beat the egg yolks until light and fluffy. Slowly add the sugar and
continue beating until
mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the
chocolate mixture
and stir in
until it just disappears.
3. In a separate bowl, whisk the egg whites until soft peaks form. Fold egg
whites into the
chocolate mixture in 2 parts. Pour the batter into the prepared pan and tap on
the counter to
remove air bubbles. Bake for 20 to 25 minutes, until a toothpick comes out
clean (it usually
takes 25 minutes).
Note: For a thicker cake, double the recipe and bake for 35 minutes.
Prepare the ganache:
1. Place the chopped chocolate in a mixing
bowl.
2. Place the cream in a saucepan and bring to a boil.
3. Add the hot cream to the chocolate and stir until all lumps are gone.
4. Let the ganache stand until it reaches room temperature, then pour it over
the cooled cake
and spread with a spatula.
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