Categories: Cake
Ingredients
- 1/2 cup butter (1 stick)
- 8 oz semi-sweet chocolate chips (1 and 1/2 cups)
- 4 eggs yolks
- 4 egg whites
- 1/2 cup white granulated sugar
- 1/4 cup white granulated sugar
- 1/2 tsp rum or vanilla extract (I forgot to add this)
Directions
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Spray an 8 inch springform pan with cooking spray or grease with butter.
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Cut out a circle of parchment paper to line the bottom of the pan. Put the circle in, and spray or grease the parchment paper.
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In a microwave-safe bowl, combine the butter and the chocolate chips. Microwave about a minute, stir, and then microwave as needed.
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In a medium-sized bowl, add the egg yolks and 1/2 cup granulated sugar. Beat until they are combined and a marshmellow peep yellow.
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Add the extract. Then, add the chocolate mixture. Beat until throughly combined.
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Beat the egg whites on high until they are white and frothy. Then, add 1/4 cup granulated sugar, and beat on high until thick. If you get stiff peaks, congratulations, you doing fantastic.
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Add the egg white mixture to the batter. Then, fold the batter over gently until it is a uniform color.
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Pour the batter into your pan. Bake at 375 F for 35 minutes. You might have to bake a little bit longer, but keep in mind that it will still be a little bit squishy even when it’s done. So, take it out when a knife comes out with bits of spongy cake attached. You don’t need to hold out for a clean knife.
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Leave the cake in the pan and on a cooling rack for fifteen minutes. Then, flip it onto a plate, but leave the parchment paper circle on until it is cool to the touch. It will settle during this time, so you will have a very slim cake.
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As for the topping, whatever you fancy (fruit, whipped cream, frosting, etc.)