When I saw this recipe (don’t remember where…but it comes from Eric and Bruce Bromberg, Blue Ribbon Bakery & Cafe), I thought the idea of the crust was brilliant, and prayed that the “filling” was really rich and good, too. It was. Plus it’s quick and easy, thought the finished cake doesn’t seem so. I make it the night before, and take it out of the refrigerator just before sitting down to dinner–the only problem I’ve ever had is cutting through the crust if it’s too cold/hard. The recipe recommends serving with ice cream and your favorite hot fudge sauce, which I did once and thought was overkill–and if it’s too rich for me, it’s surely too much for “normal” people. I make it frequently in spite of the raw egg…I’ve have never been sued.
5 oz. white chocolate, chopped
3 oz. graham crackers, finely crushed (just under 1 cup)
12 oz. semisweet chocolate, chopped
6 oz. unsalted butter, cubed
2 T fresh-brewed or strong instant espresso
5 eggs, separated
3 T white sugar
Cocoa powder for dusting
Line a cookie sheet with parchment paper and place a 9-inch ring mold or cake pan, without its bottom, on the paper. Melt the white chocolate in a double boiler. Add graham crackers and mix together. Spread the mixture evenly on the parchment inside the ring–do not let it go up the sides–and refrigerate.
Melt the dark chocolate, butter and espresso in a double boiler. Remove from heat and let cool to lukewarm, then stir in the egg yolks until combined. Set aside.
In a large bowl, whisk the egg whites to soft peaks while slowly adding the sugar. Stir 1/3 of the egg whites into the chocolate mixture. Fold in the remaining 2/3 of the egg whites. Pour the chocolate batter into the chilled ring mold and tap the whole tray on the counter to level the batter. Refrigerate for at least 3 hours, or overnight.
Dip a paring knife in hot water and run it around the inside of the ring mold to loosen the ring, and carefully slip it off the dessert. Dust the surface with cocoa powder.