Bittersweet Chocolate Cake

Name: Bittersweet Chocolate Cake
Yield: 20 small but sweet portions
Ingredients: Confectioners’ sugar; 2 cups granulated sugar, plus extra for coating the pan; 1½ cups plus 4 tablespoons (3½ sticks) unsalted butter, at room temperature, plus extra for greasing the pan; 14 ounces bittersweet chocolate (the darkest you can find); 3 tablespoons cold water; 12 eggs, separated; 1 cup unbleached all-purpose flour, sifted

Preparation info

20
small but sweet portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1½ cups plus 4 tablespoons (3½ sticks) unsalted butter, at room temperature, plus extra for greasing the pan<

Dessert
Vegetarian

Method

Preheat the oven to 325°F. Grease and sugar a 10-inch springform pan and tap out any extra sugar.
Grate or break the chocolate into small pieces. Place in the top of a double boiler with the cold water. Melt over simmering water, whisking until smooth.