- Prep Time:20m
- Cook Time:40m
- Yield: 1 8-inch cake
- 8 ounces (225g) bittersweet chocolate, coarsely chopped
- 1/2 cup (110g) unsalted butter, at room temperature and cut into cubes
- 6 large eggs
- 1 cup (200g) sugar
- 3 tablespoons buckwheat flour
For whipped cream:
- 1 1/2 cups (355g) heavy cream, very cold
- 3 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pomegranate seeds, for garnish
- Preheat oven to 350°F. Line the bottom of an 8-inch (20cm) springform pan with parchment paper.
- Melt the chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. You can whisk it occasionally to help it along. When it’s melted, remove the bowl from the heat and whisk in the butter until smooth.
- In two small bowls, separate 4 of the eggs. In a large bowl, whisk 2 whole eggs and the 4 egg yolks with 1/2 cup (100g) of the sugar just until combined. Slowly whisk in the warm chocolate mixture. Whisk in the flour.
- Using a handheld mixer in a separate bowl, beat the 4 egg whites until foamy, about 2 minutes. Gradually add the remaining 1/2 cup (100g) sugar and beat until beautifully glossy, soft peaks form that hold their shape but aren’t quite stiff, about 5 minutes more. Very gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.
- Scrape the batter into the pan and smooth the top. Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to bake the cake beyond this point. Let the cake cool in the pan on a rack. The center of the cake will sink as it cools, forming a sort of crater—this is good! Let the cake cool completely on a rack.
- To make the whipped cream, whip the cream, confectioners’ sugar, and vanilla in a large bowl with a handheld mixer until billowy, soft—not stiff—peaks form. Using a spatula, fill the sunken center of the cake with the whipped cream, swirling the cream to the edges of the crater. Top with pomegranate seeds.
- Run the tip of a knife around the edge of the cake, carefully remove the sides of the pan, and cut into wedges to serve. Store any leftovers airtight in the refrigerator—they won’t be very presentable but they’ll make a delicious moussey snack.