This cake is a chocolate lover’s dream — deeply wealthy and intensely chocolaty but surprisingly mild, due to whipped egg whites folded into the batter. The cake’s silky, fudgelike texture melts in your tongue, and a pinch of salt balances the sweetness completely. Subtle warmth from cayenne provides a background kick that takes the traditional dessert up a step. Olive oil’s fruity and earthy notes usher in a complexity that helps elevate this single-layer cake into a classy dessert that wants little greater than a dollop of whipped cream.
What is the very best chocolate to make use of for this cake?
Using bittersweet chocolate — round 70% cacao — is beneficial for the very best steadiness of deep cocoa taste with out an excessive amount of bitterness. Cocoa percentages for bittersweet chocolate can differ by model primarily based on producers’ formulation, so select a top quality chocolate you take pleasure in.
Notes from the Food & Wine Test Kitchen
Wipe off your knife between chopping slices to make sure a clear minimize each time.
Make forward
The cake might be saved (with out whipped cream) in an hermetic container at room temperature for as much as two days or within the fridge for as much as 4 days. Bring to room temperature earlier than serving.
