Saturday, April 3, 2010

Chocolate Lovers Cake

16 oz semi-sweet chocolate (4 4oz Ghiradelli Chocolate bars)
1 cup unsalted butter
9 eggs, separated
1 cup sugar
Unsweetened cocoa or flour, for dusting

Preheat oven to 350°. Butter a 9” spring form pan; line bottom with buttered wax paper; dust pan with cocoa or flour. Slowly melt chocolate and butter together in a heavy saucepan over low heat; cool. Meanwhile separate eggs into two large bowls. Beat the yolks for about 1 minute; slowly add sugar and continue beating till thick and lemon colored. Beat egg whites until they just begin to peak. Add cooled chocolate mixture to egg yolks and blend thoroughly. Pour the chocolate and yolk mixture into egg whites and fold gently until completely blended. Remove 1/3 of the batter to refrigerate and cover. Pour rest of batter into prepared pan and bake 40-45 minutes. Cool 30 minutes before turning out onto serving plate. Frost with remaining batter.

Optional Garnishes Include: whipped cream, berries, berries in a glaze, sliced almonds, and sifted powdered sugar.

3 chocolate lovers cakes pictured here at the shower for RuthAnn 02.10.2008

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