Place the chocolate and butter in a microwave-safe bowl and microwave until melted and combined. Set aside.
In a large mixing bowl, separate the egg whites.
Beat the egg whites with the sugar for 10 minutes with the help of a hand mixer.
Stir in the vanilla extract when the egg whites have stiff peaks.
Carefully mix the egg yolks with the melted chocolate and butter mixture.
Fold in the egg whites into the chocolate mixture carefully mixing with a spatula, so as not to lose any air.
Butter a 12 inch round springform pan and line with parchment paper.
Transfer the chocolate cake batter and bake the whole cake in a pre-heated oven at 350 F or 180 C degrees for about 40 minutes.
Let it cool completely, dust it with cocoa powder and serve.
0 servings
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Photo credit: Ruben Cabrera
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
