Chocolate Decadence
12 servings
Active Time: 35 minutes
Total Time: 3 hours (including 2 hours cooling time), plus overnight
chilling
Nutrition Profile
Low calorie | Low sodium | Low cholesterol | Healthy weight |
View Our Nutrition Guidelines »
Ingredients
7 ounces 60-70% bittersweet chocolate, finely chopped (about 1 1/3 cups)
1/3 cup unsweetened cocoa powder, preferably natural (see Note)
2 tablespoons all-purpose flour
2/3 cup plus 1/4 cup sugar, divided
1/8 teaspoon salt
1 cup nonfat or low-fat milk
2 large egg yolks, at room temperature (see Tip)
1 teaspoon vanilla extract
3 large egg whites, at room temperature
1/8 teaspoon cream of tartar
Candied Orange Peel (optional)
2-3 oranges
1/2 cup sugar
1/4 cup water
Preparation
Position rack in lower third of oven; preheat to 350°F. Line the bottom of
an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and
coat the sides of the pan with cooking spray. Put a kettle of water on to
boil for Step 6.
Place chocolate and cocoa powder in a large bowl.
Combine flour, 2/3 cup sugar and salt in a small heavy saucepan. Whisk in
just enough of the milk to form a smooth paste. Mix in the remaining milk.
Cook over medium heat, stirring constantly with a wooden spoon to prevent
burning (especially around the sides and bottom edges of the pot), until the
mixture begins to bubble. Boil gently, stirring constantly, for 2 to 2 1/2
minutes (the mixture will get very thick and then you may notice that it
thins ever so slightly as the starch cooks). Scrape the hot mixture
immediately over the chocolate and cocoa. Stir until the chocolate is
completely melted and smooth. The batter will be very thick. Stir in egg
yolks and vanilla.
Beat egg whites and cream of tartar in a mixing bowl with an electric mixer
on medium speed until soft peaks form. Gradually sprinkle in the remaining
1/4 cup sugar, beating on high speed until the egg whites are stiff but not
dry.
Gently fold about one-fourth of the egg whites into the chocolate batter to
lighten it. Gently fold in the remaining egg whites until no white streaks
remain. Scrape the batter into the cake pan, smoothing the top.
Set the cake pan in a larger baking pan and place on the oven rack. Pour
enough boiling water into the baking pan to come a third to halfway up the
side of the cake pan. Bake until the surface of the cake is slightly crusted
and springs back when gently pressed, 20 to 25 minutes. (The cake will still
be quite gooey inside.)
Meanwhile, to prepare candied orange peel (if using): Using a vegetable
peeler, remove zest from oranges in 1 1/2- to 2-inch-long pieces. Cut the
pieces into very thin strips, about 1/8 inch wide. Cook in a small saucepan
of boiling water for 5 minutes. Drain. Bring more water to a boil and cook
the orange peel for another 5 minutes. Drain.
Bring sugar and 1/4 cup water to a simmer in a small saucepan, stirring
until the sugar dissolves. Add the orange peel, cover and simmer for 3
minutes. Transfer the syrup and peel to a bowl. Cover and chill overnight.
Using a slotted spoon, transfer the orange peel to paper towels to drain
before using.
Remove the pans from the oven. Transfer the cake pan to a wire rack and cool
completely, about 2 hours. Cover with plastic wrap and refrigerate overnight
before serving.
To serve: Soak the blade of a thin knife in a cup of very hot water until
warm. Slide the knife around the sides of the pan to release the cake. Place
a piece of wax paper on top of the cake. Invert a plate over the wax paper
and invert the pan onto the plate. Remove the pan and peel away the paper
liner. Place a serving plate over the cake and turn the cake right-side up
again; remove the wax paper. Dip a sharp knife in hot water and wipe it dry
before cutting each slice. Serve with Candied Orange Peel, if desired.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 8- or
9-inch round cake pan, 1/2-2 inches deep; deep baking pan large enough to
hold the cake pan; parchment paper
Note: Cocoa powder comes in two styles: natural and Dutch-processed.
Dutch-processed cocoa has been treated with alkali, or "Dutched," to
neutralize the natural acidity of cocoa, while natural has not. For this
recipe, we prefer the taste of natural cocoa powder, although either type
can be used.
Tips: To bring an egg to room temperature, submerge it (in the shell) in a
bowl of lukewarm (not hot) water for 5 minutes.
When egg whites are beaten to “soft” peaks, the whites will still be soft
enough to curl over when a beater is turned upside down. The whites are
considered “stiff” peaks when they remain stiff and upright.
Nutrition
Per serving: 164 calories; 6 g fat ( 3 g sat , 0 g mono ); 35 mg cholesterol
29 g carbohydrates; 23 g added sugars; 3 g protein; 2 g fiber; 49 mg sodium
92 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 carbohydrate (other), 1 fat
Prettypinkbutterfly
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