Braden Family Cookbook

Chuck Braden

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CHOCOLATE CAKE                                         French Provincial Recipe


5 oz. Bittersweet chocolate, chopped
6 TBSP unsalted butter
1 TBSP brewed espresso
1 TBSP dark rum
cup sugar
cup whole blanched almonds, finely ground
3 large eggs, separated

Preheat the oven to 300, Butter and flour an 8-inch round cake pan. 

In a large heat proof bowl set over a pan of simmering water, combine the chocolate with the butter, espresso and rum and stir until melted and smooth.  Remove the bowl from the heat and stir in the sugar and ground almonds.  Let the chocolate mixture cool slightly, then beat in the yolks, one yolk at a time. 

In a clean stainless steel bowl, beat the egg whites to stiff peaks.  Stir 1/3 of the beaten whites into the chocolate mixture, then add the remaining whites until fully incorporated. 

Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick comes out clean.  Let the cake cool completely on a Rack before inverting it onto a platter.

Can be wrapped in plastic, after cooled, and stored overnight at room temperature.