Super Moon Monday
This cake is best made a day ahead and allowed to refrigerate overnight to develop the flavors.
Prep Time
20 minutes
Cook Time
Prep Time
20 minutes
Cook Time
  1. You are going to need 3 bowls; 1 9-inch springform pan; 1 pan large enough to hold the springform pan with room around all the sides and at least 1 -inch deep; and foil to wrap the pan (so water doesn’t leak in). You will also need to have a kettle or pot with about 4 cups of boiling water.
  2. Heat oven to 350 degrees.
  3. Prepare your springform pan by wrapping the bottom in 2 layers of foil to prevent water from seeping into the pan. You will be cooking this cake in a hot water bath. Grease pan. Place it in a large roasting pan (or a pan that has at least 1-inch of room between the edges of the two pans).
  4. In one medium-sized bowl, add butter and chocolate. Microwave in 30-second intervals. Stir after each interval. Repeat until butter and chocolate are melted. Allow to sit at room temperature while you move on with the recipe. The chocolate needs to remain warm.
  5. In the meantime, in separate deep-sided medium bowl, beat your egg whites until frothy. Add 1/4 cup of the sugar. Continue beating until peaks form. You do not want to keep beating until dry (this isn’t meringue).
  6. In a large bowl, beat the egg yolks with the remaining 1/2 cup sugar until frothy and lighter in color. This will take about 4 minutes. Beat in vanilla, salt, orange zest (optional), and espresso powder. Fold in chocolate mixture.
  7. Now fold in egg whites in 1/3 increments. Keep it as fluffy as possible.
  8. Pour into springform pan (which should have foil on the bottom and be in the roasting pan). Place roasting pan with cake into the oven on the middle shelf. Pour the boiling water into the roasting pan so it is about one-half way up the side of the cake pan.
  9. Bake for 45 minutes. Top will be firm.
  10. Remove pan from oven. Remove cake pan from roasting pan and place on a cooling rack. As the cake cools, it will pull away from the sides of the pan. Remove outside ring. Wrap loosely and refrigerate.
  11. Before serving, sprinkle with powdered sugar. Serve with whipped cream, if desired.
Recipe Notes

The recipe calls for bittersweet chocolate. If you need to substitute semi-sweet, lessen the amount of sugar by 1/4 cup.


Adapted from New York Times

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