Yield: 12 Servings
|1 cup||Butter; softened|
|½ cup||Ghirardelli cocoa|
|6 \N||Eggs; separated|
|1 cup||Walnuts; finely ground|
|1 cup||Ghirardelli cocoa|
|½ cup||Hot water|
DARK COCOA SAUCE
From: waring@... (Sam Waring)
Date: Mon, 5 Jun 1995 04:37:38 GMT Heat oven to 325-F. Cream butter with sugar. Mix in cocoa and cognac. Beat egg yolks until fluffy; add to cocoa mixture and beat two minutes on medium. Mix in walnuts. Beat egg whites until soft peaks form. Stir ⅓ beaten egg whites into chocolate mixture to lighten; fold in remain- der.
Spread into buttered 8" springform pan. Bake at 325 F for about 1 hour or until firm in the center. Cool in pan before removing. (Cake will sink in the center.) Spread Cocoa Whipped Cream into indent-ation in center of cake. Top with Dark Cocoa Sauce, if desired.
Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot water and mix until smooth. Add milk and salt. Heat to boiling; cook for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or other desserts.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco, per Sallie Austin Krebs
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .