Got the recipe from
Martha Stewart's. Okay it's long weekend and I ate a lot since friday, this is a good one to end this long weekend hehehe. Let me copy paste it for you...
You need:
-
3 tablespoons unsalted butter, plus more for cake pan
-
6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
-
6 large eggs, separated, room temperature
-
1 cup sugar, divided
-
3 tablespoons instant-espresso powder
-
1/4 teaspoon coarse salt
-
1 tablespoon pure vanilla extract
-
Chocolate Glaze
Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan
(so cake will slide easily onto serving plate) and line with a parchment
round; butter parchment. Melt butter and chocolate, stirring until
smooth, in a bowl set over a saucepan of simmering water.
Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high
speed until thick and pale, about 3 minutes. Add espresso powder and
salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.
In another bowl, beat egg whites on medium-high speed until foamy.
Increase speed to high; gradually add remaining 1/2 cup sugar, beating
until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3
batches. Transfer batter to pan and bake until set, 40 to 45 minutes.
Let cake cool completely in pan on a wire rack. Remove side of pan;
transfer cake to a serving plate. Serve glaze alongside cake.
For the glaze:
-
3 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
-
1 1/2 tablespoons unsalted butter
-
2 teaspoons pure vanilla extract
-
1/3 cup heavy cream
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1/3 cup sugar
-
1 tablespoon instant-espresso powder
-
1/4 teaspoon coarse salt
Combine chocolate, butter, and vanilla
in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a
small saucepan, stirring until sugar and espresso powder are dissolved.
Pour over chocolate mixture and whisk until smooth.
I got some mint choco oreo ice cream from Baskin Robin at home, eat with that too....nyummm!
Go have a try :))
