Chocolate Decadence Cake

by Syd Bigger

SERVINGS

10 servings scale / convert

INGREDIENTS

12 oz. Ghirardelli bittersweet chocolate
1/2 cup butter
8 eggs, separated
1/2 cup sugar
1 tsp. vanilla
1 dash salt

INSTRUCTIONS

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 Tbspo f the sugar and vanilla. Remove melted chocolate from heat; using wire whisk, 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 whisk, carefully combine the two mixtures. Do not overmix. Cut parchment paper to fit bottom of a 9-inch spring form pan. Butterbottom 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.

CHEF COMMENTS

Top with either a Dark Chocolate Glaze or Whipped Cream Frosting with a 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.

TAGS

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