Ultra-rich dark chocolate cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | TO 12 SERVINGS |
| 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 |
| 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 |
| The sugar has dissolved. Blend with the melted chocolate. | ||
| 3 | eaches | Using a whisk or electric mixer, add the egg yolks to the chocolate |
| Mixture 1 or 2 at a time, mixing well after each addition. Mix in the | ||
| 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 |
| Pan. | ||
| 5 | eaches | Beat the egg whites until firm but not dry. Add about one-quarter of |
| The beaten whites to the chocolate mixture and beat well to lighten the | ||
| Mixture. Gently pour the chocolate mixture over the remaining whites and | ||
| Fold together carefully. Pour the mixture gently into the cake pan. It | ||
| Should be about three-quarters full. | ||
| 6 | eaches | Bake 25 to 30 minutes, or until a cake tester inserted in the center |
| Emerges clean. Cool for 5 minutes in the pan. | ||
| 7 | eaches | Meanwhile, chop the remaining 6 ounces of chocolate and melt in a pan |
| Set over a large pan of hot water (be careful not to get any water in the | ||
| 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. |
Directions
SOURCE: CHOCOLATE DESSERTS,
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