Chocolate Decadence Cake
* Exported from
MasterCook II *
Chocolate Decadence Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ghirardelli
Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz
Ghirardelli bittersweet
-- chocolate
1/2 c
Butter
8
Eggs -- separated
1/2 c
Sugar
1 tsp
Vanilla
1 pinch
Salt
DIRECTIONS: In heavy saucepan, melt broken chocolate with butter, stirring constantly
until smooth. (Or microwave on medium for 2 1/2 to 3 minutes; stir until smooth.) Beat egg
yolks a few minutes with 2 Tbsp of the sugar and vanilla. Remove melted chocolate from
heat; using wire whip, quickly stir in beaten egg yolks. Beat egg whites with salt,
gradually adding remaining sugar, beating until soft peaks form. Place chocolate mixture
into a large bowl with beaten egg whites on top. Using wire whip carefully combine the two
mixtures. Do not overmix.
Cut parchment paper to fit bottom of a 9" spring form pan. Butter bottom of pan and
top of paper. Spread batter into prepared pan. Bake on lower shelf of 350-F oven for 30-35
minutes until cracked on top and a toothpick comes out clean in center. Cool on wire rack.
Cake will shrink down as it cools. Remove pan and loosen cake from paper.
Top with either Dark Chocolate Glaze* or Whipped Cream Frosting with Raspberry Sauce*. For
chocolate-glazed cake, trim top straight, and turn cake upside down on a flat cake plate.
For Whipped Cream Frosting, place cake top side up.
*Separate recipe
Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie
Austin
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