Little-Black-Dress Cake 2 sticks unsalted butter, at room temperature, plus more for pan 12 ounces bittersweet chocolate 1 ¼ cups sugar 6 large eggs, separated 1 teaspoon vanilla ½ cup ground almonds Pinch of kosher salt ½ cup all-purpose flour Confectioners' sugar. 1. Preheat the oven to 350 degrees. Butter a 9-inch springform pan. Cut a parchment circle to fit the bottom of the pan. Butter the parchment. Melt the chocolate in a double boiler. 2. In a large bowl, cream the butter with 1 cup sugar using a wooden spoon. Beat in the egg yolks, one at a time. Stir in the vanilla and nuts, then the chocolate. 3. In a mixer, beat the egg whites and salt until foamy. Gradually beat in the remaining sugar until soft peaks form. Stir ¤ of the egg whites into the chocolate mixture to lighten it. Add the remaining egg whites and sift the flour over the top. Gently fold the egg whites and flour into the chocolate, just until smooth. Pour into the prepared pan, smooth the surface and bake for 30 to 35 minutes, until it just cracks. Let cool slightly and then unmold the cake and dust with confectioners' sugar Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page