I know we’re in the middle NThe summer heatwave and the idea of eating anything other than a bowl of cold cherries or, worse, something that requires you to turn on the oven sounds about as unappealing as that oddly empty subway car [that definitely has no a/c or worse] But trust me when I say someone in your circle of friends, family, or life has a birthday coming up and they hope you give them the gift.
This is the light, half-folded, cognac-flavored dark chocolate disc that I’m appointing as a decadent cake for small but sweet moments in your pocket that’s worth adding to your arsenal. It’s been in my rotation for well over a decade — I’ve shared riffs of it in these cupcakes and in the small but intense chocolate cake in this book — because while I’ve never been able to settle into those dense, bittersweet, nap-inducing chocolate cakes In the early hours of the morning, some adjustments led me to this dream. What distinguishes it:
Smaller: I know most normal people don’t have 6-inch cake pans in their cookware pantry, but I’ll forever pretend that you do need one. You can halve almost any standard round cake and have just the right amount for 4, 6 or even 8 people with such a rich cake. Cakes this size are also ready quickly, which is essential in the summer months. If you’re just buying a springform pan, get a springform pan as the taller sides are great for any recipe, including cheesecake.
fluffier: Separating eggs and whipping the egg whites, then folding them back into the batter is a tedious extra step, so please believe me I wouldn’t recommend it unless it makes all the difference. It makes all the difference here: it turns a cake that would otherwise have the density of a truffle into a cake that lifts off the plate. The soufflé-like dome deflates as it cools, leaving a ball of chocolate flakes that look even more inviting when dusted with powdered sugar.
Less chocolate: let me finish My biggest aha moment about making flourless chocolate cake was that the more standard formula, say 3 eggs to 3-4 ounces of butter and 6-8 ounces of chocolate just didn’t work for me. This formula uses less so you can keep the dreamy crumb but not the borderline over-the-top intensity. It will convert you too.
Until now
6 months ago: Cauliflower salad with dates and pistachios
1 year ago: Plum and Cream Scone Cobbler
2 years ago: devil eggs
3 years ago: Pasta with Genovese pesto
4 years ago: Frozen Watermelon Mojitos
5 years ago: Corn Fritters and Bourbon Peach Smash
6 years ago: Hummus heaped with tomato and cucumber
7 years ago: Corn, bacon and parmesan pasta
8 years ago: Tomato and fried provolone sandwich
9 years ago: The easiest dill pickles and grilled peach wedges from the fridge
10 years ago: One-Pan Farro with Tomato and Hot Fudge Sundae Cake
11 years ago: Bacon Corn Hash
12 years ago: Whole Wheat Raspberry Ricotta Scones
13 years ago: Mango slaw with cashews and mint, Thai-style chicken thighs, peach and blueberry cobbler, and tomato gratin with croutons
14 years ago: Light Brioche Burger Buns, Blueberry Boy Bait, and Lemon Zucchini Goat Cheese Pizza
15 years ago: chocolate sorbet
16 years ago: Double Chocolate Layer Cake
Puff Pastry Chocolate Cake
- 4 ounces (115 grams) semi-sweet or bittersweet chocolate, roughly chopped or in chips
- 4 tablespoons (55 grams) unsalted butter, diced
- 1/2 cup (100 grams) granulated sugar, divided
- 1/4 teaspoon kosher salt
- 2 teaspoons of cognac or brandy or 1 teaspoon of vanilla extract
- 3 large eggs, separated
- Powdered sugar for dusting
- Prepare your pan: Preheat your oven to 350°F (175°C). Line the bottom of a 6-inch springform pan with 2 1/2 to 3-inch sides [I’m using this] Line with parchment paper and brush the sides lightly with butter or nonstick spray. If you’re concerned about the springform pan leaking, tightly wrap the outside of the pan with a piece of foil. Place on a baking sheet.
- Can I use a 6″ non-springform pie pan with shorter sides (e.g. 2″)? Yes and no. Yes you can. I tested it several times. But the cake will overflow the edge of the pan, which means that while it didn’t overflow on mine, it could overflow. But more often than not, what happens is that the edges of that muffin top get drier and want to break away from the cake, and you don’t get the nice, flaky finish you see here.
- Is bittersweet (about 72%) or semi-sweet (about 60%) better here? Both work. While I’m not a huge fan of super dark chocolate cake, as it contains less chocolate than most flourless cakes, it can definitely handle more dark chocolate without producing a bitter cake.
- Can I beat the egg whites by hand? You could! It’s definitely a strong arm workout, but I believe in you. (Not me, you.)
- Can I double that? Absolutely. For a larger cake for bigger celebrations, you can bake it in a 9-inch springform pan. It should take 35 to 40 minutes.
- Source Note: Although I didn’t start with this recipe [I took a flourless chocolate cake I liked, reduced the chocolate and separated the eggs, as I do here]it turns out this cake shares a less-chocolate, but lots of lift camaraderie with Richard Sax’s wonderful Chocolate Cloud Cake – consider this a hat of appreciation!
Make the dough: In a large bowl, melt the chocolate and butter in the microwave in 30-second increments, stirring occasionally, or place the bowl over a saucepan of barely simmering water on the stove. Remove from the heat and stir in half the sugar (1/4 cup or 50 grams), the salt and the cognac. Beat in the egg yolks one at a time until smooth.
In a medium bowl, beat the egg whites with an electric mixer until thickened like fluffy whipping cream, then gradually add the remaining 1/4 cup (50 grams) of sugar, beating constantly until soft peaks form. Add about 1/4 of the egg whites to the chocolate mixture and stir; This will make the dough lighter. Add the remaining egg whites to the chocolate mixture and gently fold in until no streaks remain.
Bake the cake: Pour into the prepared pan and bake for 20 to 25 minutes, or until the center is domed, wiggling the pan just slightly and a toothpick inserted in the center comes out with no batter (a few sticky crumbs are fine). Transfer to a cooling rack and allow to cool completely in the pan, but I’m convinced that loosening the edges of the springform pan when the springform pan is halfway chilled will give better flakes on top. First, run a knife around the sides to loosen the cake in any places it’s stuck. As the cake cools, it will lose air and the center will sink slightly.
To serve and/or prepare: I prefer this cake completely cold, so I put it in the fridge to chill for the rest of the time, about an hour or two. Dust with icing sugar and serve in small wedges with cream and berries, if desired. The cake will keep in the fridge for a week, which is unbelievable for us, and even longer in the freezer.
Notes / expected questions: