Fudgy Brownie Cake
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- Prep Time 20 minutes
- Total Time 55 minutes
- Yield Serves 10 to 12
Ingredients
- 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
- 3/4 cup plus 2 tablespoons sugar, divided
- 1 large egg yolk plus 3 large egg whites, room temperature, divided
- 1/4 cup unsweetened cocoa powder, plus more for dusting
- 1/2 teaspoon coarse salt
Directions
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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 from heat, and whisk in 3/4 cup sugar. Whisk in egg yolk, then cocoa powder and salt.
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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 4 minutes.
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Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites. Pour batter into pan, and bake until set, about 33 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.
Cook's Note
Cake can be stored in pan at room temperature, wrapped in plastic wrap (do not let plastic touch cake), up to 1 day.
Personally, I thought this was delicious. However, you have to like dark chocolate. My kids were not huge fans because it has that bitter dark chocolate taste. If that's your thing (and it's mine), it was delish with Hagen Daas Vanilla Bean.
Made this, and it was fantastic! Very fudgy. Good warmed up with a scoop of vanilla bean ice cream. I dusted top with powdered sugar instead of additional cocoa powder.