I’ve been bad. I know I haven’t posted in ages and I sincerely apologize. The fact is, my life has been a whirlwind and will continue to be through early december. So because I’ve had this post waiting since Canadian Thanksgiving for you and I will be in a conference for the majority of next weekend, I’m making time to share.
This cake is rich. Chocolate lovers, pre-heat your ovens. This recipe ended up in my family, forgotten by all (except me) until about three years ago. I’m not sure where it came from, most likely my brilliant mother, but nevertheless, I am naming it for our chocolate-loving, beloved family friend, Suzanne, because she is always in my heart when I make it.
7 oz. bittersweet chocolate (the good kind – 90% cacao bars and NOT baker’s chocolate)
14 tbsp. unsalted butter (1 3/4 sticks if you’re lucky enough to have portioned butter)
5 large eggs, separated
1 tbsp. vanilla extract
¾ c. granulated sugar
1 pinch salt
2 tbsp. unsweetened cacao powder
¼ c. chopped pecans
2 tbsp. booze (I recommend triple sec or cointreau but jack daniels worked well last time so this is flexible)
Preheat oven to 350F. Grease and sugar a 10 inch springform pan.
In the top of a double boiler, combine the chocolate and butter. Heat until melted and smooth. Transfer to a medium sized bowl and whisk in the egg yolks and vanilla. Sift in sugar, salt and cacao while continuing to whisk. Lastly, mix in the booze and pecans.
With a mixer, whip the egg whites to soft peaks and fold one third into the chocolate batter. Repeat with the remaining whites. Pour this mixture into the springform and bake on for 25 minutes on the bottom rack of the oven.
Remove the cake from the oven and immediately loosen the springform collar. Allow the cake to cool before serving.
If you’d like to festively decorate your cake as I enjoy doing, just use a sieve to sprinkle the cake with confectioner’s sugar. By simply placing a leaf or cut out paper first, you can get nearly any desired design.