This chocolate cake is sophisticated, rich, moist and even a bit gooey, with a slightly crusty top. If you have grappa, use it instead of the rum. The cake can be served once it's completely cool, but for the best flavor and texture, make it the day before you plan on eating it. Serve with a sprinkling of confectioners' sugar or a dollop of whipped cream.
Make Ahead Tip: Cover and keep at room temperature for up to 2 days.
Equipment: 8- or 9-inch springform pan, 2 1/2-3 inches deep
Note: 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.
Tips: 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.
209 calories; protein 4.8g; carbohydrates 33.8g; dietary fiber 3.2g; sugars 26.8g; fat 8.3g; saturated fat 2.4g; cholesterol 36.9mg; vitamin a iu 52.9IU; vitamin c 0.2mg; folate 17mcg; calcium 23.9mg; iron 1.3mg; magnesium 43.4mg; potassium 182.3mg; sodium 56.4mg; thiamin 0.1mg; added sugar 24g.