February 18, 2014

In the Kitchen: Dark Chocolate Brownie Cake

This dark chocolate brownie cake is everything I need in life. Sweet, dense, chewy, and filled with rich dark chocolate, this cake may be my new favorite dessert. I made this last week during our snowstorm, and it was gone in two days. The only disappointing part was that when I took it out of the pan it cracked. So, if you want to try this dessert I would suggest either serving it in the cake pan or using a cheesecake pan. But, if it cracks on you, sprinkle powdered sugar on top and you will not be able to tell. 

Dark Chocolate Brownie Cake 

1 stick unsalted butter 
3 ounces dark chocolate 
3 ounces bittersweet chocolate 
3/4 cups plus 2 tablespoons sugar 
1/4 cup dark cocoa powder  
1 teaspoon vanilla extract 
3 tablespoons flour 
1 egg yolk 
3 egg whites 
1/2 teaspoon sea salt 

Preheat oven to 325 degrees. Butter and flour (using cocoa powder) and 9 inch cake pan. Melt butter and chocolate in a double boiler over simmering water. Stir until smooth and then remove from heat. Whisk in 3/4 cup sugar, cocoa powder, vanilla extract, and egg yolk. Set aside. 

Beat egg whites and 2 tablespoons sugar with a mixer on high speed until mixture is glossy and stiff peeks form. 

Fold flour into chocolate with a rubber spatula. Then, stir in egg whites in three batches. Pour batter into floured cake pan. Bake for 30 minutes. Allow to completely cool in the pan. 

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