Components
- 500 g of chopped semi-sweet chocolate containing 55% to 60% cocoa
- 200 grams of butter softened to room temperature
- Six eggs
- apply butter to grease the formwork
- cocoa powder to sprinkle as desired
- strawberries for serving
Mode de préparation
- Set the oven to 200 °C (medium heat) and allow it to warm up.
- To adhere with butter, take a 20 cm square. Cut two butter paper sheets measuring approximately 30 cm by 20 cm. Line the bottom and sides of the mold with one piece of butter paper placed crosswise. Apply butter again on the paper to make it easier to remove the mold.
- Place a small pan with some water over medium heat – this will serve as the base for the water bath.
- Put the chocolate in a heat-resistant glass or stainless steel bowl and set it over a pan of boiling water. The bowl should not touch the bottom of the pan; the steam alone will melt the chocolate. Add the butter in small pieces and stir occasionally with a spatula until melted. Remove the bowl from the water bath and let it cool slightly.
- In a small bowl, crack one egg at a time and then move it to a glass or stainless steel bowl, ensuring that if an egg is bad, the entire recipe is not ruined.
- Place the bowl containing the eggs over the pot with the water bath and whisk with a wire beater until a foam forms, being careful not to cook them. Warmed eggs expand more when whipped.
- Place the eggs in the mixer bowl and begin beating at a low speed, gradually increasing it. Continue beating at high speed until the mixture triples in volume and forms a thick foam, indicated by the marks left by the beater.
- Mix one-third of the beaten eggs into the melted chocolate using a spatula until fully combined. Then, carefully fold in the remaining eggs from the bottom upwards. Pour the batter from the bowl into the mold.
- Put the cake mold inside a baking pan and pour boiling water into the bottom. Bake it in the oven using a water bath for approximately 20 minutes – the cake’s surface should appear opaque and firm, while the inside remains soft.
- Allow it to cool at room temperature before placing it in the refrigerator to set for at least 2 hours – since this cake is quite creamy, chilling it is crucial for easy slicing and serving. Alternatively, you can make the cake the day before.
- Take the cake out of the fridge and freezer: run a spatula along the sides between the parchment paper and the cake. Using the paper as a base, move the cake onto a plate. For the best texture, let the cake sit at room temperature for at least 15 minutes before serving. (Note: this time may change depending on the temperature in your kitchen.)
- Dust the cake with cocoa powder and serve the slices alongside strawberries or your favorite fruit.
VERSIÓN REDONDA
If you choose to bake the cake in a round pan with a removable bottom measuring 22 cm in diameter.
