Brownies are often considered to be cookies- but isn’t it fun to consider them as a cake?!? Fudgy or cakey (I love it all!!) they are one of my absolute favorite desserts- especially warm with a scoop of vanilla bean ice cream on the side. 🙂 This cake was made with Lindt 70% cacao dark chocolate- AMAZING rich flavor. Super moist and fudgy too. This recipe is from Martha Stewart Living. I adapted the time to bake in a convection oven.
I’m bringing this snow day comfort food to share with my friends at Angie of The Novice Gardener’s First Fiesta Friday Anniversary Celebration (Part 2). Enjoy!!
- 1 stick unsalted butter, cut into large pieces, plus more for pan
- 3 tablespoons all-purpose flour, plus more for pan
- 6 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped (I used Lindt 70% cacao dark chocolate)
- 3/4 cup plus 2 tablespoons sugar, divided
- 1 large egg yolk, room temperature
- 3 large egg whites, room temperature
- 1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
- 1/2 teaspoon coarse salt
- Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan.
- Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth.
- Remove chocolate mixture from heat, and whisk in 3/4 cup sugar.
- Whisk in egg yolk, then cocoa powder and salt.
- Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 3 to 4 minutes.
- Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites.
- Pour batter into pan, and bake until set, about 25 minutes on convection or up to 33 minutes in a standard oven.
- Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.
Note: Cake can be stored in pan at room temperature, wrapped in plastic wrap (do not let plastic touch cake), up to 1 day.
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