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Pittsburgh Science Museum


12 servings


MacGourmet downloadPittsburgh Science Museum Chocolate Chemistry Cake. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Pittsburgh Science Museum Chocolate Chemistry Cake


  • 12 ounces semisweet chocolate
  • 8 large eggs, separated
  • ¼ teaspoon cream of tartar
  • ½ cup butter, melted
  • 1 pinch salt
  • 1 teaspoon vanilla
  • ½ cup sugar


Melt chocolate and butter together in a double boiler. Whip egg whites until soft peaks form. Add sugar 2 tablespoons at a time. Add cream of tartar. Set aside. Whip egg yolks until they appear thick and lemony. Add vanilla. At low speed, add melted chocolate, butter, and salt. By hand fold 1/4 of meringue into chocolate mixture, then fold chocolate into meringue, gently but briskly. Bake at 350 for 35-45 minutes in a water bath. Check center with a toothpick to make sure cake is thoroughly cooked. Turn onto cooling rack and chill.