This is a Nigella Lawson recipe that I made for a visiting friend today. It comes together in a trice.
Spray a 9-inch springform pan with nonstick spray and preheat your oven to 350.
If you have a 10-ounce bag of good quality dark chocolate chips, you will need 90% of it for this recipe. Precision is not essential. If I don’t want to weigh them I just pinch off ~10% of the bag and shake the rest into a microwavable bowl. Add a stick of butter and melt them together. I use the 80% power setting but my microwave is old. (Full power could scorch your chocolate.) Stir them together until they are smooth and glossy, and set them aside to cool.
Separate four eggs. Beat the 4 whites until they’re foamy, and then gradually beat in 1/3 c. sugar until they are stiff. Add two whole eggs and 1/3 c. sugar to your 4 yolks. When your chocolate-butter mixture is cool enough that it won’t scramble your eggs, beat in the yolk mixture until well combined.
Add a healthy dollop of beaten whites to the chocolate mixture to lighten it up. Beat it in vigorously, regarding its deflation with insouciance. Scrape the chocolate mixture into the whites, and fold them together gently but thoroughly.
Pour this mixture into the springform pan and bake for 35 minutes. It should be risen all the way to the center; it might need a few more minutes to get there. Pull it out and let it cool. It will deflate dramatically.
Fill the crater with whipped cream and a delicate dusting of cocoa powder if you like. Or just eat it straight out of the pan with a spoon — baker’s choice.
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