How many of you are secretly happy for a Halloween night with trick-or-treaters knocking at the door and the excuse to stash pounds and pounds of candy at the house?
Well, the kids are grown and neighborhood kids are not knocking these days.
This cake is a great consolation: flour-less, moist, creamy and light.
Recipe is from Rose Levy Beranbaum The Cake Bible
INGREDIENTS: 8 servings
- 6 eggs, separated
- 2/3 cup sugar (132 g.) (1/3 for the egg whites, 1/3 for the egg yolks)
- 2 tbsp of unsalted butter (28 g.)
- 1/3 cup +1 tbsp of cocoa powder (37 g.)
- 2 oz of boiling water (60 g.)
- 3/4 tsp of cream of tartar
- 1 tsp of vanilla extract
- Preheat the oven to 350F. Grease and line a 17-inch by 12-inch jelly-roll pan, then grease and flour the parchment paper as well. Place the cocoa (less one tablespoon) in a small bowl, pour boiling water over it and add the butter and vanilla; stir to combine the mixture until creamy.
- Beat the egg whites; when frothy, add the cream of tartar; add the sugar gradually when the eggs have already formed a soft peak and beat till shiny and the peaks are stiff. Transfer to another bowl and now beat the egg yolks with the remaining sugar until thick and light-colored. Add the cocoa mixture and stir until combined.
- Combine the meringue with the chocolate mixture, little by little, and folding the meringue gently into the chocolate. Spread on the pan and bake for about 7 minutes (or when the cake is puffed up and springs back when touched with a fingertip).
- Wet a clean towel and wring it out; as soon as the cake comes out, sprinkle the cocoa all over and place the wet towel on the cake. Using the parchment paper, roll the cake with the towel and let it cool.
I filled the cake with one cup of whipping cream whipped with one tablespoon of powdered sugar and a half-teaspoon of vanilla; served it with some pureed berries.
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