Bruno's Chocolate Cake - Plain

Recipe Ingredients

9		Eggs - separated, room temp
1 tablespoon	15ml	Rum - dark
1/4 teaspoon	1.3ml	Extract - vanilla
1/4 teaspoon	1.3ml	Cream of tartar
8 tablespoons	120ml	Sugar
12 oz	340g	Chocolate, semi-sweet - melted
6 tablespoons	90ml	Butter - unsalted, melted
3 tablespoons	45ml	Cornstarch
2 tablespoons	30ml	Cocoa - unsweetened
2 1/2 oz	71g	Amaretti Italian macaroons - finely ground

Recipe Instructions

For Cake: Preheat oven to 375F. Butter and flour 3 9-inch round cake pans.

Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes. Beat in rum and vanilla.

Beat whites with cream of tartar to soft peaks. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.

Stir 12 ounces of semisweet chocolate and butter into yolks until well combined. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.

Sift together cornstarch and cocoa; combine with ground amaretti. Gently fold into the batter.

Divide batter among prepared pans.

Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)

Source:
New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

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