Yes, OK, it’s not the weekend yet. But this is a weekend recipe nevertheless. I made it last Saturday for friends we had over for dinner. This is yet another successful recipe that I found in Vicky’s site. Everybody loved it! There was one piece leftover and my kids had a fight over it. 🙂
- 200 grams chocolate
- 4 eggs, whites separated from yolks
- 150 grams sugar
- 125 ml heavy cream
- zest from 2 oranges and 1 lemon
- 75 grams all purpose flour
- butter and cocoa for the pan
- confectioner sugar for decoration
How to make: Melt the chocolate in microwave oven. Beat the egg yolks with half the sugar until the mix becomes white. Add the heavy cream, zest, melted chocolate and flour. Mix well. In another container, beat the egg whites until they form soft peaks. Add remaining sugar and continue beating until the mix becomes thick and stiff. Do not overbeat. If you do, the meringue will become watery. In that case, trash and start again. “Fold” the meringue into the chocolate mix one spoonful at a time, gently. Pour the mix in a 24-30cm (9-1 inches) springform pan after you have buttered it and sprinkled it with cocoa powder. Cook in pre-heated oven, 390 F – 200 C, for 20 minutes. If you are not sure about your oven’s performance, use an oven thermometer to be sure you have the right temperature. The cake is ready when you stick a toothpick and it comes out with some crumbles attached.
Notes and tips: It’s best to use a special springform pan so you can remove the sides and serve. I didn’t have one at the right size, hence the somewhat shaken version in the photo. I had to cut the pieces in the pan and lift them out in order to serve. The pieces are quite fragile, as they should, since the inside should be soft. To sprinkle confectioner sugar, put some in a sieve and shake it as you move it all over the cake.