posted by Jackie in IN 02-10-100 4:03 AM
Williecake
14 oz. good quality bittersweet or semi sweet chocolate (Not unsweetened)
3/4 cup unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons pure vanilla extract (Not imitation)
Preheat oven to 350F. Butter 9 inch springform pan. Line bottom of pan with parchment paper and then butter the paper. Wrap outside of pan with foil.
Stir chocolate and butter in a heavy saucepan over low heat until melted and smooth. Remove from heat and cool until lukewarm, stirring often.
Using an electric mixer, beat egg yolks and 6 tablespoons sugar in a large bowl until mixture is very thick and pale (~3 min.) Fold lukewarm chocolate into yolk mixture, then fold in vanilla extract.
Using clean, dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add the remaining sugar, beat until medium firm peak form. Fold the egg whites into chocolate in 3 stages. Pour the batter into the prepared pan.
Bake cake until top is puffed and cracked. A tester inserted into the center will have some moist crumbs attached to it. (Approximately 50 minutes) Cool cake in the pan on a rack. The cake will fall.
Gently press down the crusty top to make an evenly thick cake. Loosen cake from side and invert onto a platter. Remove parchment paper.
Cover with a Chocolate Genache.
1 1/4 cups heavy cream
1 pound good quality bittersweet or semi-sweet (not unsweetened) chocolate
Bring the cream to a boil in a saucepan. Pour hot cream over the chocolate in a metal bowl and stir until smooth. Cool until thickened and pour over cooled cake completely covering.