CRACKED CHOCOLATE CAKE
3 tablespoons butter
170 g bittersweet chocolate
[preferably 70 percent cacao]
6 large eggs
[room temperature]
1 cup sugar
1-2 tablespoons instant-espresso powder
1/4 teaspoon coarse salt
1 tablespoon pure vanilla extract
_ preheat oven to 180°C [350°F]
_ butter and line a springform bottom with parchment paper
_ chop chocolate
_ melt chocolate together with butter in a water bath
_ beat egg whites with half the sugar until stiff peaks form
_ combine egg yolks with the remaining sugar
_ mix until thick and pale
_ mix in espresso powder and salt
_ finally add vanilla and the melted chocolate-butter mixture
[beat for another minute]
_ fold stiff egg white carefully under the batter
_ transfer batter into the cake pan and bake for 40 to 45 minutes
_ remove from heat and leave to cool to room temperature
[will reduce in height - surface will crack]
ESPRESSO SCHOKOLADENTORTE OHNE MEHL
3 Esslöffel Butter
170 g Zartbitterschokolade
[vorzugsweise 70 Prozent Kakao]
6 große Eier [raumtemperatur]
200 g Zucker
1-2 Esslöffel Instant-Espressopulver
1/4 Teelöffel grobes Salz
1 Esslöffel Vanilleextrakt
