I first posted this recipe a couple years ago, but I thought I would post it again in case you missed it! It's way too good to keep to myself. This cake only has 5 simple ingredients, and is so incredibly light and chocolaty, not overly moist like the chocolate cake I made last week. Today I topped this cake with salted caramel. I used Ree's (Pioneer Woman! I am a huge fan) recipe from her salted caramel chocolate brownies. I'm taking this treat to a bird-making-festival (ie. craft night) tonight. 'Should be fun!
In a small saucepan, melt 1 cup semisweet chocolate chips and 1/2 cup butter. Remove from heat. Vintage orange Le Creuset was a thrift store find from the summer. I love this little pot!
Grease a springform pan. Add 1/2 cup all purpose or cake flour 4 egg yolks to chocolate and butter mixture.
Beat 4 egg whites until soft peaks form.
While still beating, add 1/2 cup sugar, 1 tbsp at a time.
Bake at 325° for 30 - 35 minutes until the top is dry and crackled and a tooth pick comes out clean.
See all that crackly goodness?! Once cake has cooled for ten minutes, you can carefully remove the sides of your pan. This time I opted to leave the bottom of the pan in place, cuz I felt like it. :) Cool cake completely before even thinking about frosting it.
Make Ree's awesome-to-die-for-caramel. Drizzle a little caramel on your cake stand. This will act as glue to hold your cake in place... especially important if you'll be transporting the cake!
Take a picture of your daughter taking a picture of your cake! I love her reflection in the caramel.
1 cup semisweet chocolate chips
1/2 cup butter
1/2 cup all purpose or cake flour
4 eggs, separated
1/2 cup sugar
Heat oven to 325°. Grease spring form pan or regular round pan. Heat 1 cup chocolate chips and 1/2 cup butter in pot over medium heat until chocolate chips are melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
Beat egg whites in large bowl on high speed until foamy. Beat in sugar, 1 tbsp at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
Bake spring form 35 to 40 minutes, round 30 to 35 minutes until top appears dry and cracked. Cool 10 minutes. Run knife along side of cake to loosen; remove side of spring form pan. Invert cake onto wire rack; remove bottom of spring form pan and cool cake completely. Place on serving plate.
This recipe came from Betty Crocker's 40th Edition Cookbook.
1/2 cup Heavy Cream
2 cups Sugar
1/2 cup Water
1/4 cup Butter
2 teaspoons Kosher Salt
In a small saucepan over low heat, warm heavy cream. Do not boil.
In a separate saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color---not too dark, but definitely amber. Remove pan from stove.
Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined.
The salted caramel recipe was adapted from the Pioneer Woman one.