This recipe is an excerpt from “Martha Stewarts Cake” (Clarkson Potter, September 2013, $25). Source: Martha Stewart Living, September 2013. 1 hour and 30 minutes, 20 minutes prep, 8 servings. Ingredients: 3 tablespoons unsalted butter, plus more for the cake, 6 ounces bittersweet chocolate, preferably 70 percent cocoa, chopped, 6 large eggs, separated, room temperature, 1 cup sugar, divided, 3 tablespoons espresso powder, 1/4 teaspoon coarse salt, 1 tablespoon pure vanilla extract, Chocolate glaze for an oxygen-free chocolate espresso cake. Instructions: 1. Preheat the oven to 350 degrees. Invert the bottom of a 9-inch springform pan (so the cake will easily slide onto the serving platter) and outline with a parchment circle; butter the parchment. Melt the butter and chocolate, stirring until smooth, in a bowl set over a pot of simmering water. 2. Beat the egg yolks and eggs together with a mixer on medium and high speed until thick and pale, about 3 minutes. Add the espresso powder and salt; beat until combined, about 1 minute. Add the vanilla and melted chocolate mixture; beat for another minute. 3. In another bowl, beat the egg whites on medium speed until foamy. Increase the speed to high; gradually add the remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold in the chocolate mixture in 3 batches. Transfer the batter to the pan and bake until set, 40 to 45 minutes. Let the cake cool completely in the pan on a wire rack. Remove the side of the pan; transfer the cake to a serving plate. Glaze the cake.
26.04.2023 @ 22:12
This recipe is an excerpt from “Martha Stewarts Cake” (Clarkson Potter, September 2013, $25). Source: Martha Stewart Living, September 2013. 1 hour and 30 minutes, 20 minutes prep, 8 servings. Ingredients: 3 tablespoons unsalted butter, plus more for the cake, 6 ounces bittersweet chocolate, preferably 70 percent cocoa, chopped, 6 large eggs, separated, room temperature, 1 cup sugar, divided, 3 tablespoons espresso powder, 1/4 teaspoon coarse salt, 1 tablespoon pure vanilla extract, Chocolate glaze for an oxygen-free chocolate espresso cake. Instructions: 1. Preheat the oven to 350 degrees. Invert the bottom of a 9-inch springform pan (so the cake will easily slide onto the serving platter) and outline with a parchment circle; butter the parchment. Melt the butter and chocolate, stirring until smooth, in a bowl set over a pot of simmering water. 2. Beat the egg yolks and eggs together with a mixer on medium and high speed until thick and pale, about 3 minutes. Add the espresso powder and salt; beat until combined, about 1 minute. Add the vanilla and melted chocolate mixture; beat for another minute. 3. In another bowl, beat the egg whites on medium speed until foamy. Increase the speed to high; gradually add the remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold in the chocolate mixture in 3 batches. Transfer the batter to the pan and bake until set, 40 to 45 minutes. Let the cake cool completely in the pan on a wire rack. Remove the side of the pan; transfer the cake to a serving plate. Glaze the cake.