add to shopping list Ingredients

3 1/2 oz. semisweet baking chocolate
2 tbs. brewed coffee
3 1/2 tbs. softened butter
3 Egg yolks
1/2 cup Sugar
3 egg whites
pinch salt (Kosher is best)
2/3 cup sifted cake flour
buttercream
2/3 cup Powdered Sugar (sifted)
6 oz. Butter (softened)

Preparation

1. Preheat oven to 350F. Butter and flour the cake pan and line bottom with parchment paper. Measure out the ingredients. Stir chocolate and coffee in a small saucepan over almost simmering water until chocolate is melted and smooth. Remove from heat and beat in butter by spoonfuls until creamy. Let cool to tepid while proceeding with recipe.

2. Beat egg yolks in the mixing bowl, gradually adding sugar, until thick and pale yellow and forms a ribbon.

3. Beat egg whites and salt together in a separate bowl until soft peaks are formed; sprinkle on sugar and beat until stiff peaks are formed.

4. Fold tepid chocolate and butter into egg yolk mixture, then fold in one-fourth of the egg whites. When partially blended, sift on one-fourth of the flour and continue folding, alternating rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

5. Immediately turn into prepared cake pan and run the batter up to the rim all around. Bake in the middle level of preheated oven for about 30 minutes. Cake will puff about ¼-inch above rim of pan and top will crack. It is done when a cake tester, inserted about 1/4-inch from rim, comes out clean and one inserted into center of cake comes out with just a few crumbs of chocolate adhering to the tester.

6. Remove cake from oven and cool in pan 5 minutes. Cake will sink slightly and top will wrinkle. Run a knife around inside of pan and reverse cake on rack. Allow to cool for about 2 hours; cut layer in half horizontally (optional). It must be thoroughly cold if it is to be iced.

Butter Cream Icing

Rinse bowl in hot water, dry it, and place in it all ingredients listed. Beat at a moderate speed for about 5 minutes to obtain a smooth cream. Chill until cream is cold, but still malleable, then fill and ice the cake.

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Reviews

4/19/10

Theresa111 says:

Like so many of my desserts, this is not a half-hour recipe, but it is so worth the extra 30 or 40 minutes when the results are this good.

4/19/10

sugarpies says:

I'm finding that very few things I'm doing lately fit the "half hour" model. LOL

12/28/10

steveneu says:

Hey sugarpies, have you ever made a sugar pie like my recipe? They can be cantankerous but well worth the failures. When you get it right, there's nothing better. There's one in the oven right now.

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