Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Pastry or cake flour |
| 1 teaspoon | Baking soda |
| 10½ ounce | Bittersweet chocolate; cut into small |
| \N \N | ; chunks |
| 12 tablespoons | Unsalted butter; at room temperature |
| \N \N | ; (6 ounces) |
| 1¼ cup | Sugar |
| 4 \N | Eggs; separated |
| ⅓ cup | Whiskey or brandy; warmed slightly |
| 1 tablespoon | Vanilla extract |
| \N \N | Powdered sugar |
| \N \N | Baking tray |
| \N \N | Parchment paper |
| \N \N | (8 x 2 1/2-inch) ring* |
| \N \N | (8-inch) cardboard round |
| \N \N | Aluminum foil |
| 1 small | Bowl |
| \N \N | Double boiler |
| \N \N | Whisk |
| \N \N | Electric mixer with paddle |
EQUIPMENT
1. Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set an 8 x 2½-inch ring on it. Wrap an 8-inch cardboard round with foil and set aside.
2. In a small bowl, sift together the flour and baking soda. Set aside.
3. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm
4. Meanwhile, with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.) 5. Beat in the egg yolks, one at a time, the whiskey or brandy, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well-combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
6. With a clean whisk and bowl, whip the egg whites until soft peaks form.
Gradually add the remaining ¼ cup of the sugar and continue to whisk until shiny and firm, but not stiff. Stir ¼ of the whites into the batter to lighten, then fold in the remaining whites.
7. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then carefully lift off the ring.
Presentation: Dust the cake with sifted powdered sugar and serve with Creme Fraiche Ice Cream or whipped cream.
To prepare ahead: Through step 7.
*Rings can be purchased at Avery's in Los Angeles or at Bridge Kitchenware in New York (Wolfgang Puck's book contains a list of resources).
Converted by MC_Buster.
NOTES : from Adventures in the Kitchen by Wolfgang Puck, Random House, 1991. Makes one 8-inch cake
Recipe by: Good Morning America Converted by MM_Buster v2.0l.