I know we\u2019re in the midst of the n<\/em>th heatwave of the summer and the idea of eating anything but a bowl of cold cherries or, worse, something that requires you turn your oven on sounds about as unappealing as that curiously empty subway car [that definitely has no a\/c or worse] but trust me when I say that someone in your friend group, family, or life has a birthday coming up and they\u2019re hoping that you make them this. <\/p>\n This is the lightweight, semi-collapsed disc of cognac-kissed dark chocolate I nominate to be your backpocket, arsenal-worthy decadent cake for small but fancy times. It\u2019s been in my rotation for well over a decade \u2014 I\u2019ve shared riffs on it in these cupcakes<\/a> and in the tiny but intense chocolate cake in this book<\/a> \u2014 because while I could never get into those dense, nap-inducing bittersweet chocolate cakes of the early aughts, a few adjustments led me to this dream. Here\u2019s what sets it apart: <\/p>\n Fluffier<\/strong>: Separating eggs and whipping the whites until fluffy only to fold them back into the batter is a drag of an extra step, so please believe me that I wouldn\u2019t recommend it unless it made all the difference. It makes all the difference here, It turns a cake that would otherwise have the density of a truffle into one that lifts off the plate. The souffle-like dome deflates as it cools, leaving a tousle of chocolate flakes that are even more inviting when dusted with powdered sugar.<\/p>\n Less Chocolate:<\/strong> Hear me out. My biggest a-ha moment when making flourless chocolate cakes was that the more common formula of, say 3 eggs to 3 to 4 ounces of butter and 6 to 8 ounces of chocolate didn\u2019t work for me. This formula uses less so you can keep the dreamy crumb but not the borderline-excessive intensity. It\u2019s going to convert you too.<\/p>\n 6 months ago:<\/b> Cauliflower Salad with Dates and Pistachios<\/a> Make the batter:<\/strong> Melt the chocolate and butter together in a large bowl in a microwave in 30-second bursts, stirring between each, or with the bowl set above a pot of barely simmering water on the stove. Remove from heat and whisk in half the sugar (1\/4 cup or 50 grams), the salt, and the cognac. Whisk in the yolks one at a time until smooth.\n<\/p>\n In a medium-large bowl, beat the egg whites with an electric mixer until thickened like loose whipped cream then gradually add remaining 1\/4 cup (50 grams) sugar, beating the whole time, until soft peaks form. Spoon about 1\/4 of the egg whites into the chocolate mixture and whisk them in; this lightens the batter. Add remaining egg whites to chocolate mixture, gently folding it in until no egg white streaks remaining.\n<\/p>\n Bake the cake:<\/strong> Pour into prepared pan and bake for 20 to 25 minutes or until the center is domed, only moves slightly when the pan is wiggled, and a toothpick inserted into the center comes out batter-free (some gooey crumbs are fine). Transfer to a cooling rack and while you can cool it completely in the pan, I\u2019m convinced you get better flakes on top if you loosen the springform sides when it\u2019s halfway cooled. First run a knife around the sides to loosen the cake anywhere it\u2019s stuck. The cake deflates as it cools and the center will sink slightly.\n<\/p>\n To serve and\/or make ahead:<\/strong> I prefer this cake fully cold so I transfer it to the fridge to cool the rest of the way, about an hour or two. Dust with powdered sugar and serve in small wedges with cream and berries, if you wish. Cake keeps for a week in the fridge, although this is inconceivable to us, and longer in the freezer.\n<\/p>\n Notes \/ anticipated questions:<\/strong><\/p>\n![\"flaky](\"https:\/\/i0.wp.com\/live.staticflickr.com\/65535\/53042058063_11bb719ac1_n.jpg?resize=320%2C213&ssl=1\")
![\"flaky](\"https:\/\/i0.wp.com\/live.staticflickr.com\/65535\/53041963130_5dd8fc6b3d_n.jpg?resize=320%2C213&ssl=1\")
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Smaller<\/strong>: I know most normal people don\u2019t have 6-inch cake pans in their cookware larder but I\u2019m going to forever make the argument that you need one. In it, you can halve almost any standard round cake and have exactly the right amount for 4, 6, or even 8 people with a cake this rich. Cakes this size also bake up quickly, essential in summer months. If you\u2019re only buying one, get a springform<\/a> because its higher sides work for every recipe, including cheesecake.<\/p>\n![\"flaky](\"https:\/\/i0.wp.com\/live.staticflickr.com\/65535\/53041580741_aa3cc37e80_z.jpg?resize=640%2C427&ssl=1\")
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<\/p>\nPreviously<\/h5>\n
1 year ago:<\/b> Plum and Cream Scone Cobbler<\/a>
2 years ago:<\/b> Deviled Eggs<\/a>
3 years ago:<\/b> Pasta with Pesto Genovese<\/a>
4 years ago:<\/b> Frozen Watermelon Mojitos<\/a>
5 years ago:<\/b> Corn Fritters<\/a> and Bourbon Peach Smash<\/a>
6 years ago:<\/b> Hummus Heaped with Tomatoes and Cucumbers<\/a>
7 years ago:<\/b> Corn, Bacon and Parmesan Pasta<\/a>
8 years ago:<\/b> Tomato and Fried Provolone Sandwich<\/a>
9 years ago:<\/b> Easiest Fridge Dill Pickles<\/a> and Grilled Peach Splits<\/a>
10 years ago:<\/b> One-Pan Farro with Tomatoes<\/a> and Hot Fudge Sundae Cake<\/a>
11 years ago:<\/b> Bacon Corn Hash<\/a>
12 years ago:<\/b> Whole Wheat Raspberry Ricotta Scones<\/a>
13 years ago:<\/b> Mango Slaw with Cashews and Mint<\/a>, Thai-Style Chicken Legs<\/a>, Peach Blueberry Cobbler<\/a>, and Scalloped Tomatoes with Croutons<\/a>
14 years ago:<\/b> Light Brioche Burger Buns<\/a>, Blueberry Boy Bait<\/a>, and Lemony Zucchini Goat Cheese Pizza<\/a>
15 years ago:<\/b> Chocolate Sorbet<\/a>
16 years ago:<\/b> Double Chocolate Layer Cake<\/a><\/p>\n![\"flaky](\"https:\/\/i0.wp.com\/live.staticflickr.com\/65535\/53041757984_80d08ba74e_z.jpg?resize=640%2C427&ssl=1\")
<\/p>\n<\/p><\/div>\nFlaky Chocolate Cake<\/h3>\n
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Prepare your pan:<\/strong> Heat your oven to 350\u00b0F (175\u00b0C). Line the bottom of a 6-inch springform pan with 2 1\/2-to-3-inch sides [I\u2019m using this<\/a>] with parchment paper and coat the sides lightly with butter or nonstick spray. If you\u2019re worried the springform may be leaky, wrap the outside of the pan tightly with a piece of foil. Place on a baking sheet.<\/p>\n
Related<\/em><\/h3>\n<\/p><\/div>\n