Ingredients
- 170 grams dark chocolate, finelychopped
- 145 grams unsalted butter, cubed
- Zest from ½ small orange
- ½ teaspoon bitters, optional
- ¼ teaspoon salt
- 4 medium eggs, separated
- 140 grams granulated sugar
- 70 grams hazelnut flour
- Dutch processed cocoa powder or confectioners’ sugar, for serving
- Lightly sweetened whipped cream or crème fraiche, for serving
Instructions
- Preheat the oven to 180 degrees Celsius (350 f). Using non-stick parchment paper, grease and line a 20 cm (8 inch) cake pan. Remove from the equation.
- In a medium mixing bowl, combine the finely chopped dark chocolate and cubed butter. Set over a saucepan filled with an inch of just simmering water. Do not allow the water to come into contact with the bowl’s base. Heat on low heat, stirring frequently, until smooth and melted. Stir add the orange zest, bitters, and salt after removing the pan from the heat. Remove from the equation.
- Whisk the egg yolks and half the sugar in the bowl of a stand mixer fitted with the whisk attachment on medium speed until pale, thick, and doubled in volume, about 4 minutes. Fold the mixture into the melting dark chocolate in the mixing basin until just blended, then fold in the hazelnut meal until just combined. Some streaks are OK. Remove from the equation.
- The egg whites should then be placed in a clean and dry stand mixer bowl with a clean and dry whisk attachment. Whisk the whites on medium speed until frothy and nearly doubled in size. Slowly drizzle in the remaining half of the sugar, a bit at a time, until it’s completely dissolved. Continue whisking for another 2 minutes, or until medium-glossy meringue peaks have formed.
- Fold the meringue mixture into the chocolate mixture until just combined, then pour into the prepared cake pan.
- Bake for 30 to 35 minutes, or until the cake is hard around the edges and has risen. When a skewer is placed into the center, it should come out with a few sticky and moist crumbs attached, not clean. Remove the cake from the oven and set it aside to cool until room temperature. As the cake cools, the top should begin to crackle and fall. Dust with cocoa powder or confectioners’ sugar just before serving, and serve with a liberal dollop of cream, if desired.
Source: Butter and Brioche
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