Recipe Submitted By:

Chocolate Pave

Time Cooking: 35 minutes
     

This recipe is from the book 'Ready for Dessert' by David Lebovitz. It is a beautiful book and I can't wait to try some more recipes but since making this once a few weeks ago I keep getting asked to make it again. It is not very sweet, really chocolatey and as light as air.

Ingredients

225g unsalted butter, cut into pieces
115g bittersweet or semisweet chocolate (I used 53% Callebaut dark chocolate)
115g unsweetened chocolate (I used Willie's 100% cacao that Waitrose sell in the UK )
6 large eggs, separated and at room temperature
100g + 100g granulated sugar
Pinch of salt

Method

Preheat oven to 175C (155 fan)

Butter the bottom and sides of a 9 inch square pan and line the bottom with greaseproof paper. Dust with cocoa powder and tap out the excess.

In a heatproof bowl, combine the butter and both chocolates. Set the bowl oven a pan of simmering water, stirring occasionally until its melted.

Remove the bowl from the heat.

In a stand mixer fitted with the whip attachment, whisk together the egg yolks and 100g of sugar on high speed until it goes pale, increases in volume and it leaves a defined ribbon on the surface when you lift the whisk (about 5 minutes).

Fold in the melted chocolate until fully incorporated.

In a clean dry bowl, whisk the egg whites and salt on a low speed until the form soft wet peaks. Gradually beat in the remaining 100g sugar and continue whisking at high speed until the whites form stiff peaks (mine were still soft peaks though).

Fold the egg whites into the egg and chocolate mixture until just incorporated - do not overfold or you will knock the air out.

Scrape the batter into the pan and gently smooth the top.

Bake for about 35 minutes (it will still have a slight wobble on the top).

Let cool for 15 mins then remove from pan onto a serving platter and let cool completely.

Dust with icing sugar if you wish.

I served mine with raspberries and softly whipped cream.

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