Recipe: Bittersweet Chocolate Pudding Cake

Makes 8 servings2 bars (3 1/2-ounces each) bittersweet (about 70 percent) chocolate

1 ounce unsweetened chocolate

1 stick unsalted butter

4 large eggs, separated

1 1/2 tablespoons instant espresso coffee melted in 3 tablespoons hot water

2 teaspoons vanilla

2/3 cup sugar

Generous pinch salt

1/3 cup all-purpose flour

1. Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan. Line bottom with a round of wax paper or parchment. Melt together chocolates and butter. Put in a large bowl and cool to room temperature.

2. Blend into the chocolate the egg yolks, coffee, vanilla, sugar, salt and flour. Beat whites to soft peaks. Fold 1/3 into chocolate blend to lighten it, then fold in the rest only until there are a few white streaks.

3. Pour the batter into pan and bake 20 minutes, or until a knife inserted in center comes out with a few streaks. Cool, turn out on a plate, peel off the parchment and serve dolloped with whipped cream and dusted with cocoa.

Note: The wrapped cake will hold in the refrigerator 4 days. Do serve it at room temperature.

From Lynne Rossetto Kasper