Came across this recipe, made it a couple of times. Was a big hit at a recent gathering. Kind of dual state, cold it's similar to a cheese cake, room temp it's brownie like. Easily scalable - original is for a 6" cheese cake pan, pretty rare, double is fine for 8" pan, I'd triple it for 10" pan. For some reason I have a 7" pan so I made 1 1/2 recipe.
Chocolate Crackle Cake
separate 3 eggs. Line cheese cake pan with parchment, butter sides. Preheat oven to 350.
Melt 4 oz chocolate -either semi sweet, dark or bittersweet with 4 TBS, butter.
Add: 1/4 c. sugar, 1/4 tsp. kosher salt, 2tsp. cognac or vanilla. Blend in egg yolks.
Whip egg whites with a bit of Cream of Tartar, when soft peaks form add 1/4c sugar. Beat till peaks form.
Mix 1/4 of egg whites into chocolate, then fold chocolate into remaining whites.
Pour into prepared pan, bake 20-25 minutes until center is set and tooth pick comes out clean. It will rise and fall. Cool completely, top with fruit, powdered sugar or whipped cream.
Note: for larger cake I baked 35-40 minutes.
Chocolate Crackle Cake
separate 3 eggs. Line cheese cake pan with parchment, butter sides. Preheat oven to 350.
Melt 4 oz chocolate -either semi sweet, dark or bittersweet with 4 TBS, butter.
Add: 1/4 c. sugar, 1/4 tsp. kosher salt, 2tsp. cognac or vanilla. Blend in egg yolks.
Whip egg whites with a bit of Cream of Tartar, when soft peaks form add 1/4c sugar. Beat till peaks form.
Mix 1/4 of egg whites into chocolate, then fold chocolate into remaining whites.
Pour into prepared pan, bake 20-25 minutes until center is set and tooth pick comes out clean. It will rise and fall. Cool completely, top with fruit, powdered sugar or whipped cream.
Note: for larger cake I baked 35-40 minutes.
