| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup cake flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1 ounce bittersweet chocolate, finely grated, plus more for sprinkling
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted, for grilling
- 2 cups mixed fresh berries, for serving
- 1 cup whipped cream, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.
- Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
- Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.
- To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 432 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 3 g |
| Sugar | 59 g |
| Protein | 11 g |
| Cholesterol | 18 mg |
| Sodium | 481 mg |
Reviews
Took far longer than 30-35 to bake. I had it in at 350, standard not convection. Added an extra 10. Checking it at 30 caused a bit of collapse in the middle. Very disappointing.
It’s a lovely recipe, but what does one do with the 12 egg yolks.