KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
When served at room temperature, the texture of this cake is soft and creamy. Served chilled, the texture is more firm. Use a hot, wet, knife to cut slices of cake. Be sure to use a high quality bittersweet chocolate here.
Cocoa to dust pan and over top of cake
14 tablespoons (7 ounces) unsalted butter
16 ounces bittersweet chocolate, finely chopped
1/8 teaspoon salt
10 large eggs, separated
1/4 teaspoon cream of tartar
1/2 cup (3 1/2 ounces) plus 2 tablespoons granulated sugar, divided
|
1st Keep
 mlehet
|
Comments