Chocolate Cake with Whipped Cream from ‘Audrey at Home’
Photo courtesy of the Audrey Hepburn Estate Collection
From Yahoo Food’s Cookbook of the Week: Audrey at Home by Luca Dotti
Chocolate Cake with Whipped Cream
Yields 1 (10- or 12- inch / 25- or 28- cm) cake, serves 12
This flourless cake is thin and moist, but it should form a slight crust. When serving, sprinkle it with powdered sugar and accompany with homemade whipped cream or a side dish of vanilla ice cream.
11 ounces (300 g) unsweetened dark chocolate, chopped
¼ cup (60 ml) whole milk (just enough to soften the chocolate)
1 stick (120 g) unsalted butter, cut into small pieces, plus extra for greasing
8 eggs, separated
1 cup (200 g) sugar
Flour for pan
Powdered sugar
Preheat the oven to 400ºF (200ºC). Butter and flour a 10- or 12- inch (25- or 28-cm) 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.
Reprinted with permission from Audrey at Home: Memories of My Mother’s Kitchen by Luca Dotti (Harper Design).
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