Inspiration can strike at the strangest times and in the most unlikely places. I was in the men’s room at Racines, a restaurant in Paris. While I was momentarily preoccupied with other things, my mind wandered and I scanned the wall facing me, which was plastered with poems and drawings from local artists. Much to my surprise, in the midst of it all was a recipe for chocolate cake. When I returned to my table, I noticed a chocolate cake with the same name on the menu, so I ordered it. It was so delicious that I excused myself again, this time taking a pad of paper and pen with me. At the restaurant, the cake is baked with a handful of cocoa nibs strewn over the top. Cocoa nibs are unsweetened roasted bits of cocoa beans; they’re pretty widely available nowadays. Their slightly bitter chocolate crunch makes a big difference in the flavor and texture of the cake, but you can leave them off if you can’t find them.

　　

Ingredients

makes one 9-inch (23-cm) cake; 10 to 12 servings

　　Cocoa powder, for preparing the pan

　　10 ounces (280 g) bittersweet or semisweet chocolate, chopped

　　1/2 cup (4 ounces/115 g) salted butter, cut into pieces

　　1 tablespoon freshly brewed espresso

　　1/2 teaspoon vanilla extract

　　6 large eggs, separated, at room temperature

　　1/4 cup (50 g) plus 2 tablespoons (30 g) granulated sugar

　　2 tablespoons (20 g) cocoa nibs (optional)

　　Powdered sugar, for dusting the cake (optional)

　　

Step 1

Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan, dust it with a bit of cocoa powder, and tap out any excess.

　　

Step 2

In a large heatproof bowl, combine the chocolate, butter, and espresso. Set the bowl over a pan of simmering water and stir occasionally until the mixture is melted and smooth. Remove the bowl from the heat and stir in the vanilla.

　　

Step 3

In a stand mixer fitted with the whip attachment, whisk together the egg yolks and the 1/4 cup (50 g) granulated sugar on medium-high speed until the mixture is light and creamy, about 1 minute.

　　

Step 4

In a clean, dry bowl and with a clean whip attachment, whisk the egg whites on low speed until they begin to hold their shape. Add the remaining 2 tablespoons (30 g) granulated sugar and whisk on high speed until the whites hold soft peaks.

　　

Step 5

Fold the beaten egg yolks into the melted chocolate mixture, then fold in half of the whipped egg whites. Fold in the remaining whites, mixing just until there are no visible streaks of egg whites. Don’t overfold.

　　

Step 6

Scrape the batter into the prepared pan, sprinkle with cocoa nibs, if using, and bake until the cake feels as though it’s just barely set in the center, about 25 minutes. It shouldn’t feel too firm. Let cool completely.

　　

Step 7

Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the pan and dust the cake with powdered sugar, if using.

　　

Serving

Step 8

The suggested accompaniment at Racines was whipped cream scented with orange flower water. But the cake also goes well with a scoop of ice cream and a dousing of Bittersweet Chocolate Sauce (page 243).

　　

Storage

Step 9

The cake is best served the day it’s made, although it can be kept for up to 2 days at room temperature.

　　

tip

Step 10

Cocoa nibs can be found in well-stocked markets or purchased by mail order (see Resources, page 270).

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.