Ultra-rich dark chocolate cake

Yield: 1 servings

Measure Ingredient
8 eaches TO 12 SERVINGS
\N \N Supplement to Food & Wine magazine, 03/95
18 eaches Ounces semisweet chocolate
2 tablespoons Milk
1¼ each Sticks (5 ounces) unsalted butter
⅓ cup Sugar
7 eaches Egg yolks
½ cup All-purpose flour
8 eaches Egg whites
1 each Coarsely chop 12 ounces of the chocolate and place in a heavy saucepan
\N \N With the milk. Melt the chocolate over low heat.
2 eaches In a second pan, stir the butter and sugar together over low heat until
\N \N The sugar has dissolved. Blend with the melted chocolate.
3 eaches Using a whisk or electric mixer, add the egg yolks to the chocolate
\N \N Mixture 1 or 2 at a time, mixing well after each addition. Mix in the
\N \N Flour gradually. Once all the flour has been incorporated, stop beating.
4 eaches Preheat the oven to 400-F. Butter and flour a 9- or 10-inch layer cake
\N \N Pan.
5 eaches Beat the egg whites until firm but not dry. Add about one-quarter of
\N \N The beaten whites to the chocolate mixture and beat well to lighten the
\N \N Mixture. Gently pour the chocolate mixture over the remaining whites and
\N \N Fold together carefully. Pour the mixture gently into the cake pan. It
\N \N Should be about three-quarters full.
6 eaches Bake 25 to 30 minutes, or until a cake tester inserted in the center
\N \N Emerges clean. Cool for 5 minutes in the pan.
7 eaches Meanwhile, chop the remaining 6 ounces of chocolate and melt in a pan
\N \N Set over a large pan of hot water (be careful not to get any water in the
\N \N Chocolate). Remove from the heat and stir until completely smooth.
8 eaches When the cake has cooled for 5 minutes, turn it out onto a plate.


Spread the melted chocolate over the top, spreading from center to sides. (Glaze the sides, too, if desired.) Trace a pattern onto the glaze with a knife tip, if you like. Refrigerate the cake until the glaze has set.

Submitted By SALLIE KREBS On 03-01-95

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