Chocolate Cake
No, This is not my famous molten chocolate cake. While I’m glad the molten cake is as popular as it is, this simple cake is the dessert of choice in my home. It’s Chloe’s favorite, and mine, too. My mom used to make this for me as an after-school treat. Very, very moist, it’s like a brownie and tastes even better after it sits for a day.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Butter and flour an 8-inch round fluted tart pan with a removable bottom or a springform pan, tapping out the excess. Whisk the egg whites with the granulated sugar until medium-stiff peaks form.
Step 2
Meanwhile, fill a medium saucepan with an inch of water and bring to a simmer. Combine the chocolate and butter in a heatproof bowl and set over the simmering water. Melt, stirring occasionally. Remove the bowl from the saucepan.
Step 3
Beat 1 yolk into the chocolate mixture to temper it. Beat in the remaining yolks, then beat in the confectioners’ sugar, almond flour, and all-purpose flour until well mixed.
Step 4
Add a third of the whipped whites and beat well to loosen the chocolate mixture. Gently fold in the remaining whites just until combined. Pour into the prepared pan and gently spread evenly.
Step 5
Bake until puffed and a knife comes out clean, about 17 minutes. Let cool in the pan on a wire rack for 10 minutes, then invert onto the rack. Carefully flip the cake right side up. Let cool completely. Dust with cocoa powder if you like.
