Makes: 12 servings
Active Time: 35 minutes
Total Time: 3 hours (including 2 hours cooling time), plus overnight chilling
- 7 ounces 60-70% bittersweet chocolate, finely chopped (about 1 1/3 cups)
- 1/3 cup unsweetened cocoa powder, preferably natural (see Note)
- 2 tablespoons all-purpose flour
- 2/3 cup plus 1/4 cup sugar, divided
- 1/8 teaspoon salt
- 1 cup nonfat or low-fat milk
- 2 large egg yolks, at room temperature (see Tip)
- 1 teaspoon vanilla extract
- 3 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- Position rack in lower third of oven; preheat to 350°F. Line the bottom of an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and coat the sides of the pan with cooking spray.
- Place chocolate and cocoa powder in a large bowl.
- Combine flour, 2/3 cup sugar and salt in a small heavy saucepan. Whisk in just enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the sides and bottom edges of the pot), until the mixture begins to bubble. Boil gently, stirring constantly, for 2 to 2 1/2 minutes (the mixture will get very thick and then you may notice that it thins ever so slightly as the starch cooks). Scrape the hot mixture immediately over the chocolate and cocoa. Stir until the chocolate is completely melted and smooth. The batter will be very thick. Stir in egg yolks and vanilla.
- Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.
- Gently fold about one-fourth of the egg whites into the chocolate batter to lighten it. Gently fold in the remaining egg whites until no white streaks remain. Scrape the batter into the cake pan, smoothing the top.
- Set the cake pan in a larger baking pan and place on the oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the side of the cake pan. Bake until the surface of the cake is slightly crusted and springs back when gently pressed, 20 to 25 minutes. (The cake will still be quite gooey inside.)
- Remove the pans from the oven. Transfer the cake pan to a wire rack and cool completely, about 2 hours. Cover with plastic wrap and refrigerate overnight before serving.
- To serve: Soak the blade of a thin knife in a cup of very hot water until warm. Slide the knife around the sides of the pan to release the cake. Place a piece of wax paper on top of the cake. Invert a plate over the wax paper and invert the pan onto the plate. Remove the pan and peel away the paper liner. Place a serving plate over the cake and turn the cake right-side up again; remove the wax paper. Dip a sharp knife in hot water and wipe it dry before cutting each slice.
Per serving: 164 calories; 6 g fat (3 g sat, 0 g mono); 35 mg cholesterol; 29 g carbohydrates; 23 g added sugars; 3 g protein; 2 g fiber; 49 mg sodium; 92 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 carbohydrate (other), 1 fat