Were you drooling all day after viewing that picture on Wordless Wednesday? If so, and you want the recipe here you go ...
Ingredients:
- 7 oz. good quality dark chocolate
- 2/3 cup unsalted butter
- 6 eggs
- 1 1/2 cups brown sugar
- 3/4 cup flour, sifted
- 1 tbsp extra strong coffee
Directions: Preheat the oven to 320F. Butter a round baking dish such as a cheesecake tin. Coarsely chop the chocolate, combine with the unsalted butter and melt using a double-boiler. Remove from heat and stir until smooth. Separate the yolks and whites of 3 eggs. Place the 3 yolks and the remaining whole eggs in a bowl; add 1 1/4 cups of the sugar and beat until pale yellow and creamy. In a separate bowl, whisk the 3 egg whites, gradually adding the remaining 1/4 cup of sugar, until the whites are smooth and shiny and stiff peaks form. Stir the melted chocolate-butter mixture carefully into the egg yolk-sugar mixture. Whisk in 1/3 of the egg whites to lighten the mixture and gently fold in the remainder. Add the sifted flour and the coffee. Pour the batter into the tin. Now prepare a roasting pan large enough to hold the cheesecake tin and add hot water to come halfway up the sides. Place the cheesecake tinn into the roasting pan and carefully transfer to the oven and bake for 30-35 minutes, or until only the center of the cake wobbles. Remove from the oven; cool slightly before serving. The recipe says the cake is better if left to the next day ... but who's got that kind of will-power? Let's dig in! ~ Chef ~
