Butter (for greasing)
1 tablespoon of chocolate mixed with 1 tablespoon of sugar (for dusting)
150g bittersweet chocolate, broken into pieces
1/4 cup butter (50g)
6 eggs
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 cup sugar (90g)
2 tablespoons cornstarch
5 egg whites
1/4 cup meringue topping well broken up (40g - for the topping)
Butter (for greasing)
1 tablespoon of chocolate mixed with 1 tablespoon of sugar (for dusting)
150g bittersweet chocolate, broken into pieces
1/4 cup butter (50g)
6 eggs
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 cup sugar (90g)
2 tablespoons cornstarch
5 egg whites
1/4 cup meringue topping well broken up (40g - for the topping)
Preheat the oven to 400°F (200°C)
Grease a ring mold with butter and dust with chocolate-sugar mixture, reserving
In a saucepan over hot water, melt the chocolate, stirring gently. Reserve
In a stand mixer, beat together butter, eggs, and vanilla extract until smooth (about 5 minutes)
Leave to rest
In a separate bowl, whisk together flour, sugar, and cornstarch, then gradually add to egg mixture, beating with a wooden spoon until smooth
Add melted chocolate and mix until combined
In a stand mixer, beat egg whites until stiff peaks form, then gently fold into batter
Transfer to prepared ring mold and bake in a water bath at 180°C (medium) for about 45 minutes or until a knife inserted near the edge comes out clean
Remove from oven, let cool, and refrigerate for at least 2 hours
Turn out of mold, dust with meringue topping, and serve
187 calories per slice
