Step 6: Fold Very Carefully
Time to combine the chocolate mix with the egg white mix—the last step before baking! Don’t rush this step, as you want to preserve as much of the aeration you’ve beaten into those egg whites as possible.
To maintain as much of this air as possible, you’ll want to fold the mixtures together. To do this, add about a quarter of the egg whites into the chocolate and fold gently. Use a rubber spatula and gently scrape from the bottom of the bowl and fold the mixture over the top. Turn the bowl a quarter turn and repeat—adding the remainder of the egg whites. Fold until just combined—don’t keep working this batter.
Editor’s tip: Better to err on the side of slightly undermixing than on overmixing. Overmixing can make the cake too dense, as you deflate the egg whites too much. Small pieces of egg white visible in the mix are OK.
Step 7: Bake
Carefully transfer the batter to your greased, nine-inch springform pan. Bake the cake in a 350° oven for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. (Some moist crumbs clinging to the toothpick are fine.)
Editor’s tip: You might notice a flaky, crackly top layer—this is normal! It’s actually a very thin layer of meringue that rises to the top and sets as the cake bakes. You might notice this with brownies or other recipes where beaten whites are folded into a chocolate mixture. It’s going to be delicate and crispy on the top and moist and fudgy in the center (also known as perfect).
Step 8: Cool and Dust with Confectioners’ Sugar
This may be the hardest part. Let the cake cool completely in the springform pan set on a wire rack. When cool to touch, loosen the sides of the cake from the pan with a knife before removing the pan’s rim. If you want a little extra fancy touch, dust the cake with confectioners’ sugar before serving. Cut your delicious, indulgent cake and enjoy!
Test Kitchen tip: For the cleanest slices, dip your knife in hot water, wipe it clean with a dish towel and slice. Repeat the process for every piece and you’ll have restaurant-quality slices!
If you can’t finish this cake in a day, just pop under a cake dome or store slices in airtight containers and eat within a few days. It’s just as good on day two or three!
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