-By Chef Sneha Singhi
(Chef, owner Paris Café, Kolkata)
– Dark Chocolate: 300g
– Milk Chocolate: 50g
– Unsalted Butter: 175g
– Large Eggs, (divided): 8
– Brown Sugar: 100g
– Caster Sugar: 100g
– Vanilla Extract: 1 tablespoon
– Pinch of Salt
-Preheat oven to 180°C
-Line the inside of a springform tin with foil.
-Melt the chocolate and butter in a double boiler, and let it cool.
-Beat the egg yolks and sugar in your KitchenAid Stand Mixer with a whisk attachment, until very thick and pale, the mixture should form and fall in ribbons when you lift up the whisk.
-Stir in vanilla and salt, and then the cooled chocolate mixture.
-Whisk egg whites in a large bowl with your KitchenAid Hand Mixer, until soft peaks form.
-Lighten the chocolate mixture with a briskly beaten dollop of egg whites before gently folding the rest of them into it.
-Place the foil-lined spin form into a baking tray, pour the cake batter in the springform.
-Add hot boiling water to come up to 2 1/2cm up the sides of the cake tin and place in the oven.
-Cook for 50 minutes -1 hour. The inside of the cake will be damp and moussy, but the top will look cooked and dry.
-Let it cool completely before releasing it from the tin. Dust with icing sugar.
GRAB A SPOON!!