This recipe is an excerpt from “Martha Stewarts Cakes” (Clarkson Potter, September 2013, $25). Source: Martha Stewart Living, September 2013. It takes 1 hour and 30 minutes to prepare, 20 minutes to cook, and serves 8. The ingredients include 3 tablespoons of unsalted butter, plus more for the cake pan, 6 ounces of bittersweet chocolate, preferably 70% cocoa, chopped, 6 large eggs, separated, at room temperature, 1 cup of sugar, divided, 3 tablespoons of instant espresso powder, 1/4 teaspoon of coarse salt, 1 tablespoon of pure vanilla extract, and chocolate frosting for Flourless Chocolate Espresso Cake. The recipe involves preheating the oven to 350 degrees, inverting the bottom of a 9-inch springform pan, lining it with parchment paper, and buttering the parchment. The butter and chocolate are melted and stirred until smooth in a bowl set over a pot of boiling water. The egg yolks and 1/2 cup of sugar are beaten together with a mixer on medium-high speed until thick and pale, about 3 minutes. Espresso powder and salt are added and beaten until combined, about 1 minute. Vanilla and melted chocolate mixture are added and beaten for about 1 more minute. In another bowl, egg whites are beaten on medium-high speed until frothy. The speed is increased to high, and the remaining 1/2 cup of sugar is gradually added and beaten until stiff peaks form, about 5 minutes. The chocolate mixture is folded into the egg whites in 3 batches. The batter is transferred to the pan and baked until set, 40 to 45 minutes. The cake is allowed to cool completely in the pan on a wire rack. The side of the pan is removed, and the cake is transferred to a serving plate. The frosting is served with the cake.
26.04.2023 @ 21:44
This recipe is an excerpt from “Martha Stewarts Cakes” (Clarkson Potter, September 2013, $25). Source: Martha Stewart Living, September 2013. It takes 1 hour and 30 minutes to prepare, 20 minutes to cook, and serves 8. The ingredients include 3 tablespoons of unsalted butter, plus more for the cake pan, 6 ounces of bittersweet chocolate, preferably 70% cocoa, chopped, 6 large eggs, separated, at room temperature, 1 cup of sugar, divided, 3 tablespoons of instant espresso powder, 1/4 teaspoon of coarse salt, 1 tablespoon of pure vanilla extract, and chocolate frosting for Flourless Chocolate Espresso Cake. The recipe involves preheating the oven to 350 degrees, inverting the bottom of a 9-inch springform pan, lining it with parchment paper, and buttering the parchment. The butter and chocolate are melted and stirred until smooth in a bowl set over a pot of boiling water. The egg yolks and 1/2 cup of sugar are beaten together with a mixer on medium-high speed until thick and pale, about 3 minutes. Espresso powder and salt are added and beaten until combined, about 1 minute. Vanilla and melted chocolate mixture are added and beaten for about 1 more minute. In another bowl, egg whites are beaten on medium-high speed until frothy. The speed is increased to high, and the remaining 1/2 cup of sugar is gradually added and beaten until stiff peaks form, about 5 minutes. The chocolate mixture is folded into the egg whites in 3 batches. The batter is transferred to the pan and baked until set, 40 to 45 minutes. The cake is allowed to cool completely in the pan on a wire rack. The side of the pan is removed, and the cake is transferred to a serving plate. The frosting is served with the cake.