Rotondo Luce Torta di Cioccolata

From my family to yours...
  • 4 egg whites
  • 2 tablespoons powdered sugar, sifted
  • 4 tablespoons baking flour, sifted
  • 2 tablespoons unsalted butter (do not use margarine)
  • 2 ounces unsweetened dark baking chocolate, finely chopped
  • 1/3 cup granulated white sugar
Step 1.
In a glass or stainless steel mixing bowl, whisk or beat on high with a mixer the 4 egg whites until it stiffens. While continuing to beat, gently add the powdered sugar a little at a time until thoroughly incorporated and the whites form stiff peaks. This is the beginning of a simple meringue.

Next, gently fold in the flour, one tablespoon at a time. Take care not to break down the whites.

Set aside and chill for five minutes.

Step 2.
While the meringue is cooling, prepare the chocolate sauce.

In a heavy-bottomed sauce pan, over a low flame, melt the butter, chocolate, and sugar together until thoroughly melted. Stir rapidly off heat to cool.

Step 3.
Prepare a shallow cake pan. Lightly cover the bottom and sides with a non-stick cooking spray. Gently dust with flour or unsweetened baker's cocoa. Step 4.
Remove the meringue and, while folding with even strokes, add the sauce quickly but gently. Incorporate fully but leaving small, lighter streaks within. Immediately fill the prepared pan. Step 5.
Cook in a pre-heated oven, at 325 degrees F, for 25 - 35 minutes. Test regularly for doneness with a toothpick or cake needle. Cake is finished when it begins to pull from the sides of the pan or when needle runs clean.
  • Yields: 1 Cake
  • Preparation Time: 35 - 45 minutes
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