Make Ahead Tip: Cover and refrigerate for up to 2 days.
Equipment: 8- or 9-inch round cake pan, 1/2-2 inches deep; deep baking pan large enough to hold the cake pan; parchment paper
Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or "Dutched," to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.
To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down. The whites are considered “stiff” peaks when they remain stiff and upright.
2 other carbohydrate, 1 fat