Double-Baked Chocolate Cake

½ lb. bittersweet chocolate, cut up

2 sticks unsalted butter

3/4C unsweetened cocoa powder

7 large eggs, separated

1-1/3C sugar (2/3C, 2/3C)

1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 350F.  Butter a 9-inch spring form pan and line with parchment.  Butter the paper.  Melt the chocolate and butter in a bowl set over simmering water.  Remove from heat and stir in the cocoa powder until smooth.

Beat the yolks with 2/3 cup of the sugar until pale and light.  Beat the whites until soft peaks form, add 2/3 cup of sugar and beat until firm and glossy.

Fold the chocolate mixture into the yolk mixture until barely combined.  Fold in the whites just until no white streaks remain.  Spoon 2 cups of the batter into a medium bowl and refrigerate.  Scrape the remaining batter into the prepared pan and smooth the top with a spatula.  Bake 45 minutes or until firm.   Cool completely on a wire rack.  Remove the side from the spring form pan and spread the reserved cake batter over the top of the cake, leaving a 1-inch border around the edge.  Refrigerate the cake for at least one hour.  (Note:  you can also bake all the batter at one time if you like.)

Preheat oven to 425F.  Bake the cake for 10 minutes, or until a thin crust forms on top and the batter is soft and creamy beneath the crust.  Let the cake cool for 10 minutes, then cut into wedges and serve with vanilla cream.

MAKES:  8 – 10 servings

Aztec Chocolate Cake

1 lb. bittersweet chocolate, chopped

2 sticks unsalted butter

6 large eggs

2 Tbsp. espresso powder

1C pecan halves, toasted

1C crème fraiche, lightly beaten with sugar and vanilla to taste

Preheat the oven to 425F.  Line a 9-inch round cake pan with parchment.

Combine the chocolate and butter in a bowl and place over simmering water until melted.  Stir gently and remove from the heat.

Place eggs in a mixing bowl and beat until triple in volume and light in color.  Add half the beaten eggs and the espresso powder to the chocolate mixture and fold in.  then add the remaining eggs and gently fold in until just a few streaks remain – do not overmix.

Pour into the cake pan and place in a roasting pan.  Fill the roasting pan with boiling water to come halfway up the cake pan, transfer to the oven and bake for 5 minutes.  Cover the cake pan with foil and bake – still in its water bath – an additional 10 minutes.  Remove from the water bath and set aside to cool on rack 45 minutes, then refrigerate at least 6 hours or overnight.  Run a knife around the sides of the pan and unmold.  Serve with whipped crème fraiche and sprinkle with toasted pecans.

MAKES:  8 – 10 servings

Chocolate Almond Torte

½ lb. bittersweet chocolate, chopped

½ lb. toasted, sliced almonds (about 1-1/2C)

1 heaping cup sugar

6 large eggs, room temperature and separated

½ tsp. vanilla

1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 325F.  Line a 9-inch spring form pan with parchment and butter.

Place the chocolate, almonds and sugar in a food processor fitted with the steel blade and process until coarsely chopped; transfer to a bowl.

Beat yolks and sugar until light yellow and very thick.  Beat whites until fairly stiff.  Fold half of chocolate mixture into yolk mixture, add half the whites and then the remaining chocolate mixture and gently fold in the remaining whites.

Turn the mixture into the prepared pan and bake one hour.  Cool slightly, remove sides of pan and dust with sifted powdered sugar.  Serve with whipped cream.

MAKES:  8 to 10 servings