The rich chocolate pairs well with the tart, slightly sweetened yogurt. Separating the eggs makes this dessert light and fluffy, without the need for flour. I hope you and your family enjoy the cake as much as I do!
- 1 pound bittersweet chocolate, chopped into small chunks
- 1 stick butter
- 7 eggs, separated
- ½ cup sugar
- 1 cup Greek yogurt, for garnish
- 2 tablespoons maple syrup
- confectioner’s sugar, for dusting
Preheat the oven to 350 degrees. Butter a 9-inch cake pan. Place the chopped chocolate and butter in a medium bowl set over a double boil and stir until melted. Whisk the egg yolks with the sugar and beat until light and pale yellow. Whisk in some of the chocolate mixture into the egg yolk mixture until combined. Whisk in the remaining chocolate mixture until fully combined. In the bowl of a stand mixer using the whisk attachment, whip the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture and pour the batter into the prepared cake pan. Bake for 20 minutes. Don’t overbake or the cake will be dry. For the maple yogurt: In a small bowl, whisk together the greek yogurt and maple syrup. Garnish with a dusting of confectioner’s sugar and a dollop of maple yogurt.
By Yitzy “Chef Y” Taber