The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake—a riff on his iconic chocolate cloud cake. ingredients Cake: 1/2 cup (1 stick) unsalted butter, cut into 1" pieces, plus more, room temperature, for pan 3/4 cup plus 2 tablespoons sugar, divided, plus more for pan 10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped 2 tablespoons vegetable oil 6 large eggs 2 tablespoons natural unsweetened cocoa powder 1 teaspoon vanilla extract 3/4 teaspoon kosher salt Topping: 1 cup chilled heavy cream 1/2 cup mascarpone 3 tablespoons powdered sugar Special equipment: A 9"-diameter springform pan preparation For cake: Preheat oven to 350°F. Lightly butter springform pan and dust with sugar, tapping out any excess. Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stir
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