Preheat oven to 325?. Grease a 9" round cake pan and line the bottom with parchment paper. In the top of a double boiler, melt the chocolate and butter. Stir frequently until chocolate and butter have melted. Remove from heat and let sit for 2-3 min.
Whisk the egg yolks into the still warm chocolate mixture, quickly so that eggs will be incorporated before beginning to to cook. Stir in vanilla.
In separate bowl, using an electric mixer with a whisk attachment, beat egg whites until soft peaks form. Once this occurs, add sugar and salt. Scrape down the sides of the bowl if necessary. Continue mixing until the whites have attained firm, but not dry, peaks.
Using a rubber spatula, fold 1/3 of the egg whites into the chocolate mixture. Once combined, fold in the remaining egg white mixture in 2 more increments, mixing only until no more traces of white remain. Using the same spatula, scrape the chick chocolate mixture into your prepared baking pan. Place the pan in a larger baking dish or pan and fill the larger pan with water until it reaches halfway up the cake pan's height.
Place the pans into the oven. Bake for 30 min. The top and sides will be set, but the middle may jiggle a bit. Remove from the oven, and remove the cake pan from the water. Let the cake cool in the pan. When ready to serve, run a sharp knife around the preimeter of the cake pan to loosen the edges. Place a serving platter on top of the cake pan and flip both the pan and the cake so that the cake is on top. It should come out easily. remove the parchment. Store in the refrigerator, but remove 1 hour or more before serving to soften.
Combine brown sugar, cream, butter and salt in pan on med low heat, stirring frequently, until mixture begin to thicken, about 8-10 min. Stir in the vanilla and continue stirring another 2 min or untill it has thickened a bit more. the longer you cook,, the thicker the mixture will be, but keep in mind that it will further thicken as it cools. Let cool to room temp before topping with pinon.
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|Serving Size: 1 Round Cake (191g)|
|Recipe Makes: 9" Round Cak|
|Calories from Fat: 376 (52%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 184.3mg||57 %|
|Sodium 1411.5mg||49 %|
|Potassium 353.4mg||9 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 85.6g|
|Protein 8.3g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 729
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