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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust oven rack one-third up from the bottom of the oven; preheat oven to 350°. | 2. Line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up. | 3. Place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place. | 4. Lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside. | 5. Place the chocolate in the top of a small double boiler over hot water on low heat. | 6. Cover until partially melted, then uncover and stir occasionally until completely melted. | 7. Remove the top of the double boiler and set aside, uncovered, to cool slightly. | 8. In a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside. | 9. Put the butter in a large bowl of the electric mixer; add 1 ¾ cup sugar and beat well. | 10. Add the egg yolks and beat to mix; then add the chocolate and beat to mix again. | 11. On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer. | 12. Now you need a clean, small mixer bowl and clean beaters. | 13. Place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape. | 14. Decrease the speed to moderate and gradually add the remaining ¼ cup sugar. | 15. Increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry. | 16. The chocolate mixture will be quite stiff. | 17. First stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites. | 18. The chocolate mixture will seem too stiff, but don’t worry—first continue to fold until the whites disappear. | 19. Turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes). | 20. Place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan. | 21. Bake for 50 minutes (no test for doneness). | 22. Remove the cake pan from the hot water and let stand until completely cool. | 23. Cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 ¼ inches high). | 24. Wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing. | 25. Make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend. | 26. Place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute. | 27. Add the chocolate and stir until it melts. | 28. Remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition. | 29. Add in the oil and stir until completely blended. | 30. Now, immediately, while the glaze is hot, pour it onto the top of the cake. | 31. With a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it). | 32. Let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull). | 33. With a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut. | 34. Then cut into 16 squares. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	8	ounces	unsweetened	1070.496	82.1016	27.4428	108.1836
egg	4		separated	286.0	1.44	25.12	19.02
butter	1/2		sweet	42.75	1.9642	1.3358	3.6
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
purpose flour	2	cups	sifted	-	-	-	-
salt	1	pinch		-	-	-	-
cocoa powder	2	tablespoons	unsweetened	24.624000000000002	6.2532	2.1168	1.4796
sugar	1/4	cup		1611.96	403.19199999999995	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
chocolate	1	ounce	unsweetened chopped	16.4427	2.6847	0.584	0.4082
butter	1	ounce	cut sweet	42.75	1.9642	1.3358	3.6
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.