by Tracy Morrison

Created on: April 15, 2010

This cake is dark, decadent and OH SO delectable! The darker and higher quality the chocolate you use, the better. Ive used this recipe for years and everyone RAVES when they try it! You CANNOT make this vegan. Its FULL of eggs!

Ingredients

16 ounces Dark bittersweet chocolate, 60-70% cocoa, finely chopped

2 1/2 sticks real butter, unsalted, chopped into small pieces

7 egg yolks

1/2 cup of superfine sugar (granulated sugar is ok, superfine sugar makes the batter richer and less grainy)

1 1/2 tablespoons dark rum (optional)

1 1/2 teaspoons vanilla extract (you can substitute 1 teaspoon of almond extract for a deeper flavor)

1/2 teaspoon of Kosher Salt

7 egg whites, at room temperature

3 cups of fresh raspberries or strawberries (optional) 

Powdered sugar for dusting

Directions:

Preheat oven to 300ºF. Generously grease a 10" spring-form pan and lightly dust with cocoa powder. In a double boiler, slowly melt the chocolate and butter slowly over lightly boiling water. Whisk the chocolate and butter until well blended. Allow to sit and cool slightly.

Using an electric mixer (preferably a kithcen aid), using the whisk attachment, beat together all 7 egg yolks, half of the sugar, the dark rum, vanilla and kosher salt on medium to high speed until milky white and very thick, 4 to 5 minutes. Gradually begin to add the chocolate mixture into the egg white mixture and continue beating on medium to high speed until well incorporated.

In a large, seperate mixing bowl, beat the egg whites on high speed until foamy and moderately stiff peaks have formed. Slowly add the other the remaining sugar and continue to beat until stiff white peaks form. Scoop about 1/3 of the egg whites onto the cooled chocolate mixture and fold them in gently with a large spatula. Fold in the whites until no "egg white" streaks remain in the chocolate. DO NOT overmix.

Pour the batter into the 10" spring-form pan and gently spread it out evenly. Dont puch down on the batter hard. Bake the cake until it slightly puffs. A toothpick should be inserted into the center. Its done enough if it comes out with rich thick chocolate is on it, not liquid. Start checking in about 30-40 minutes. Set the pan on a wire rack and let it throughly cool for at least 30-45 minutes.

Run a thin, dry knife around the outer edge of the pan. Snap open the pan side, set the pan back on the wire rack and let the sides cool completely, then cover and refrigerate 6 hours hours or overnight. The colder the cake the better the serving is. Just before serving, arrange the fruit on top of the cake, dust with powdered sugar (optional) and serve. Serves 8

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