I love chocolate but chocolate cake is not my favorite thing on the dessert menu. I find it to be too dry and prefer a yellow cake with chocolate ganche instead of a ordinary chocolate cake. Well, if all chocolate cakes were as rich and good as this one I might change my mind. But then again, I wouldn’t call this a cake in the traditional sense–it’s more like a souffle because it’s super light and airy but dense with rich, chocolate flavor at the same time.
I’ve made a few chocolate cakes/cupcakes and I have never really been thrilled with them. I think I can nail a good chocolate ganche frosting but the cakes, while good, are just never really the home run I’ve been hoping for. But this one I was really, really pleased with. It came out just like I imagined it would! It was super simple and straightforward and I’m proud to say I did not have one kitchen related meltdown or even feel a tinge of baking stress while working on this cake. And from someone who stresses out wayyyy too much in the kitchen, that means this recipe is sure to be a complete no-brainer to all the mellow Martha Stewart-like bakers out there.
Make this for your chocolate lovers–it’s a great Valentine’s Day idea! Enjoy!
Chocolate Pudding Cake via Martha Stewart: Everyday Food
- Butter, room temperature, for baking dish
- 1/2 cup granulated sugar, plus more for baking dish
- 6 large eggs, room temperature, separated
- 6 ounces semisweet chocolate, melted
- 1/2 teaspoon salt
- Confectioners’ sugar, for dusting
Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners’ sugar just before serving.