Recipe

Bittersweet Chocolate Cake Recipe

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Ingredients

1 tsp vanilla extract or Amaretto or rum flavoring or rum .
1 tbsp finely grated orange zest .
confectioners' sugar, for dusting .
3 tbsps cake flour .
4 eggs, separated .
2 tsps instant espresso powder .
1/2 c superfine sugar .
1 tbsp Dutch-processed cocoa powder .
fresh raspberries (optional) .
1 c heavy cream .
1 tsp vanilla extract or Amaretto or rum flavoring or rum .
2 tbsps confectioners' sugar .
5 oz bittersweet chocolate, sliced into chunks .
6 tbsps unsalted butter or unsaled margarine, cut into small cubes, at about room temp .
GARNISH .
CAKE .
2 tbsps sour cream .
WHIPPED CREAM TOPPING

Directions

Step #1 Position a rack in the center of an oven & preheat to 350°F Butter & flour an 8-inch springform pan with 2-inch sides.
Step #2 TO MAKE CAKE: In a bowl, sift together the flour, cocoa & espresso powder.
Step #3 Set aside.
Step #4 Place the chocolate in a heatproof bowl & set over but not touching barely simmering water in a saucepan.
Step #5 Melt the chocolate, stirring every once in awhile.
Step #6 Remove the bowl from the heat & stir in the the butter, a little at a time, until mixed.
Step #7 Let cool slightly.
Step #8 In a large bowl, mix the egg yolks & superfine sugar.
Step #9 Using an electric mixer set on medium speed, beat until creamy, 3 to 4 mins.
Step #10 Beat in the chocolate mixture until mixed.
Step #11 Fold in the flour mixture & then the vanilla or Amaretto or rum flavoring or rum.
Step #12 In another large bowl, beat the egg whites until soft peaks form.
Step #13 Stir one-fourth of the whites into the batter, then fold in the remaining whites just until incorporated.
Step #14 Pour the batter into the prepared pan & level the top.
Step #15 Bake until the top is risen & crusty & a toothpick inserted into the center comes out almost clean, 30 to 35 mins.
Step #16 The center should be soft & moist.
Step #17 Transfer the pan to a wire rack & cool for 10 to 15 mins.
Step #18 The top will fall a bit.
Step #19 Remove the pan sides, loosen the cake's edges with a knife, & slide the warm cake onto a serving plate.
Step #20 WHIPPED CREAM TOPPING:.
Step #21 In a bowl, whisk together the cream & sour cream until slightly thickened.
Step #22 Whisk in the confectioners' sugar, orange zest & vanilla or Amaretto or rum flavoring or rum, until soft peaks form.
Step #23 Dust the warm cake with confectioners' sugar.
Step #24 Cut into slices & top this with whipped cream topping & serve this with fresh raspberries (raspberries are optional).
Enjoy the Bittersweet Chocolate Cake recipe

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Bittersweet Chocolate Cake Recipe

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