with a loyal good taste
2 sticks unsalted butter, softened
3/4 cup granulated sugar
8 large eggs, separated
1/2 teaspoon vanilla extract
6 ounces semisweet chocolate, melted
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 to 6 tablespoons boiling water or hot espresso
1 3/4 cups semisweet chocolate chips
1 tablespoon unsalted butter
1 to 1 1/2 cups confectioners’ sugar, sifted
1 cup apricot or raspberry jam
- Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan.
- Make the cake. In a large bowl with a hand mixer, cream the butter and 1/2 cup granulated sugar until fluffy. Add the egg yolks one by one, then add the vanilla and melted chocolate. Mix until just combined.
- In the bowl of a standing mixer fitted with a whisk attachment, whisk the egg whites until frothy. Add the remaining 1/4 cup granulated sugar and beat until the whites form glossy stiff peaks.
- Sift the flour, baking powder, and salt together, then mix into the chocolate mixture until just combined. Loosen the chocolate with a dollop of the egg whites, then gently fold in the remaining whites.
- Pour the batter into the prepared pan. Bake until the cake has risen and a toothpick inserted into the center comes out almost clean, about 40 minutes. Let cool completely.
- Make the frosting. Pour the hot water over the chocolate and butter in a large heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then stir until smooth. Use a hand mixer to beat in the confectioners’ sugar until the frosting is fluffy and smooth, 5 to 7 minutes.
- Place the cake on serving platter. Cut into 4 horizontal layers. Spread each layer with jam and reassemble the cake. Pour the slightly warm frosting over the cake, letting it drip down the side. Set to chill in the refrigerator for at least 2 hours before serving.
Quantity: 8 to 10 servings