300g of dark chocolate, chopped
1 tablespoon of coffee powder
1 1/4 cup of unsalted butter, at room temperature
1 1/4 cup of sugar
10 large eggs, separated
30g of dark chocolate, grated (for garnishing)
300g of dark chocolate, chopped
1 tablespoon of coffee powder
1 1/4 cup of unsalted butter, at room temperature
1 1/4 cup of sugar
10 large eggs, separated
30g of dark chocolate, grated (for garnishing)
Preheat the oven to a moderate temperature (170°C)
Grease an opening mold with a diameter of 22.5 cm
In a saucepan, combine the chocolate and coffee powder
Place the saucepan over simmering water and cook, stirring occasionally, until smooth
Remove from heat and let cool slightly
In a large bowl, beat the butter and sugar together until creamy
Add the melted chocolate and mix well
Gradually add the egg yolks, beating slowly after each addition (a total of 15 minutes)
Beat the egg whites until stiff peaks form and fold them into the mixture with gentle strokes
Spread three-quarters of the batter in the prepared mold and bake for about 50 minutes
Remove from oven and let cool completely
The cake will settle slightly in the center
Spread the remaining batter (still warm) on top
Cover and refrigerate for one to two days
When serving, remove the ring from the mold and sprinkle with grated dark chocolate.
