This airy, melt-in-your-mouth chocolate cake is very popular among my family and friends. It is like a cross between soufflé and chocolate truffles.
Special ingredients or utensils are not necessary, but secrets of making the silky texture are...
Silky Chocolate Cake
Yield: 1 loaf
1/3 cup granulated sugar
4 oz dark chocolate
1 stick unsalted butter
3 tablespoons cake flour
1 teaspoon brandy or rum
Grease a loaf pan with extra butter or non-stick baking spray.
Preheat oven to 350F.
To make meringue, put the egg whites in a clean, dry bowl, and beat until opaque using an electric mixer. Add half of the sugar, and continue to beat on high speed until glossy, stiff peaks form.
In another bowl using a whisk, melt the chocolate and butter in microwave. Stir in the rest of the sugar, cake flour and brandy. Add the egg yolks one at a time.
Working with a spatula, add half of the meringue into the batter and fold until mixed well. Gently fold in the rest of the meringue.
Transfer the batter into the prepared pan and smooth the top. Cover the top of the pan with an aluminum foil, remaining partially open. Place in a larger baking dish, and fill with about 1-2 inches of hot water.
Bake in the oven for 45 minutes.
Remove from the oven and let cool completely in the water bath with the aluminum foil on.
Note:- Store in an airtight container at room temperature.