Audrey’s son links chocolate cake with memories of liberation after wartime deprivation. A dark, tender cake and a cloud of whipped cream make an appropriately celebratory centerpiece, especially when breakfast becomes an occasion. The pearls, sunglasses, and blue gift box in the photograph are a fond tribute to Breakfast at Tiffany’s.

Recipe Information

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes, plus complete cooling before serving
• Servings: 12
• Difficulty: Intermediate
• Cost: Moderate
• Region/Ethnic Origin: European

Ingredients

• 8 ounces bittersweet chocolate, chopped
• 1/2 cup unsalted butter
• 5 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1 cup cold heavy cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350°F. Butter a 9-inch springform pan and line the base with parchment.
2. Melt chocolate and butter gently together; cool until warm but not hot.
3. Whisk egg yolks with 1/2 cup sugar until thick. Fold in chocolate mixture, then flour and salt.
4. In a clean bowl, beat egg whites to soft peaks, gradually adding remaining 1/4 cup sugar. Fold into chocolate batter in three additions.
5. Bake 28 to 32 minutes, until the center is set but still tender. Cool completely.
6. Let the cake cool completely on a rack before adding cream; refrigerate briefly if needed, but do not cover it while warm. Whip the cold cream with powdered sugar and vanilla to soft peaks. Spoon over the completely cooled cake just before serving.

Serving Suggestions

Serve the cooled cake with softly whipped cream and fresh raspberries, adding the cream immediately before serving.

Explore the complete Audrey Hepburn recipe collection.