Chocolate Cake With Whipped Cream

 Audrey chocolate cake with whip cream 300w
Recipe from Audrey at Home, Memories of my Mother’s Kitchen
by Luca Dotti with Luigi Spinola Harper Design


 11 ounces unsweetened dark chocolate, chopped
1/4-cup whole milk (just enough to soften the chocolate)
1 stick unsalted butter, cut into small pieces, plus extra for greasing
8 eggs, separated
1-cup sugar
Flour for pan
Powdered sugar


Preheat the oven to 400 degrees. Butter and flour a 10- or 12-inch round baking pan.
Melt the chocolate with the milk in a bain-marie. Add the butter, and stir to blend thoroughly. Turn off the heat and add the 8 egg yolks; mix.
In a separate bowl, gradually add the sugar to the egg whites and whip to form stiff peaks. Gently fold into the chocolate-egg yolk mixture. Pour into the prepared pan.
Bake in the preheated oven for 30 minutes. Turn off the oven, open the door and leave the cake inside for a few minutes. (This will prevent the crust from cracking.) Remove from the oven, and cool for about 10 minutes before removing from the pan. Cool completely before serving. Sprinkle with powdered sugar and serve with whipped cream or vanilla ice cream.

Yields one 10- or 12-inch cake (about 12 servings).



 Recipe: Kosher, dairy