Prep Time: around 30 minutes to prepare, 16 to bake, but needs to be refrigerated overnight
Note: Jeremy named this cake the “Restaurant Cake” because it is that super dense kind of cake. It isn’t a cakey-cake…the texture is almost mousse-like! Watch out…it’s rich!
1 1/4 C (2 1/2 sticks) unsalted butter
3/4 C Hershey’s Cocoa (or try the Special Dark variety!)
1 C plus 1 T sugar, divided (I use “Baker’s Sugar”)
1 T all-purpose flour
2 t pure vanilla
4 eggs, separated
1 C (1/2 pint) cold whipping cream
*some chocolate chips for melting….see note at the end
1. Heat oven to 425 F. Grease bottom of 8-inch springform pan.
2. Melt butter in medium saucepan over low heat. Add cocoa and 1 C sugar; stir well. Remove from heat; cool. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition. Beat egg whites in medium bowl with remaining 1 T sugar until soft peaks form; gradually-and very carefully and gently-fold into chocolate mixture. Spoon batter into pan.
3. Bake 16 to 18 minutes or until edge is firm (center will be soft!). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake AT LEAST 6 hours.
4. Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired.
Note* before you top the cake with the whipping cream, melt some chocolate chips in a saucepan or in the microwave and pour them on top of the cake just so a chocolate hard shell forms on the top layer. THEN top with the whipping cream…mmmmmmmm…..