Originally titled Racine's Cake (it is named for the Parisian restaurant from which it comes), this cake is a favorite of David Lebovitz's, one of my favorite cookbook authors. Complex in flavor, yet light in texture, it was only appropriate to dedicate this cake to the violinist and composer Nicolo Paganini for his dark yet playful musical temperament.
Ingredients
cocoa powder
10 oz. bittersweet or semisweet chocolate (I like to use the Trader Joe's semisweet chocolate chips)
1/2 cup vegan butter
1 Tbsp freshly brewed espresso (or very strong instant coffee, if you want to cheat)
1/2 tsp vanilla extract
6 large eggs, separated
1/4 cup plus 2 Tbsps sugar
2 Tbsps coca nibs (I used chopped pecans as I did not have cocoa nibs)
Directions
Preheat oven to 350 degrees F. Grease a 9 inch springform pan and dust well with cocoa powder. Set aside.
In a large heatproof bowl, combine the chocolate, butter, and espresso. Set the bowl over a saucepan that contains about a 1/2 cup of water. Turn the flame on medium and allow the chocolate and butter to melt, stirring occasionally. Remove from heat and stir in vanilla.
In a smaller bowl, combine the six egg yolks with a 1/4 cup of sugar. Blend with a hand mixer until pale in fluffy. In a separate medium sized bowl, blend the six egg whites with a hand mixer just until they begin to hold their shape. Add the remaining 2 Tbsps of sugar and continue to beat until soft peaks form.
Fold the egg yolk mixture into the chocolate mixture and then fold in the egg white mixture. Mix gently until there are no streaks left. Pour the batter into the prepared pan and sprinkle the cocoa nibs (or pecans) on top. Bake for about 25 minutes. Remove from oven and allow to cool completely before serving. Enjoy!
Music suggestions:
- Violin Concerto No. 1 in D, Op. 6- Nicolo Paganini
- 24 Caprices for Violin, Op. 1: No. 24 in A Minor- Nicolo Paganini
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