Monday, November 29, 2010

Divine Chocolate Cake

This divine chocolate cake is perfect for dark chocolate lovers. It is a one layered, rich, fudge cake. This is not your typical spongy cake. It is dense and unexpected. While it isn't one of my favorites, I can certainly see a bunch of little old ladies enjoying this with a cup of decaf in the afternoon. Don't get me wrong... it has a really good flavor. I just was hoping for a spongy cake based on the picture I saw and instead got a dense, fudge cake. I snagged this recipe from

18oz bittersweet chocolate, broken into pieces

3/4 cup unsalted butter

1 tablespoon vanilla

5 eggs

1 cup sugar

6 tablespoons whipping cream

6 tablespoons corn syrup

1 cup sliced almonds, toasted

1. Preheat oven to 350 degrees. Grease a 9-inch springform pain. Line the bottom of the pan with parchment paper or waxed paper. Grease and lightly flour paper.

2. In a medium saucepan, combine 10 ounces of the chocolate and the butter. Cook and stir over medium-low heat until melted. Whisk in the vanilla. Cool.

3. In a large mixing bowl, beat eggs and sugar until tripled in volume, about 6 minutes. Gradually add chocolate mixture to egg mixture, stirring gently with a spatula until combined. Pour into the prepared pan.

4. Bake for 45 minutes. Place cake in pan on a wire rack. Using a small sharp knife, loosen cake from side of pan. Press top of cake down to make an even thickness; cool.

5. Remove sides of pan. If necessary, trim edges of cake. Invert cake onto a cake plate; set aside.

6. For glaze, in a medium saucepan, combine whipping cream and corn syrup. Heat over medium heat until mixture begins to simmer; reduce heat to low. Gradually add the remaining 8 ounces chocolate, whisking after each addition until smooth. Cool for 10 minutes. Pour glaze over cake; spread with spatula to completely cover cake. Press almonds onto sides of cake. Shill for at least 1 hour before serving. Makes 12-14 servings.

So, enjoy this one with the little old lady in your life...

P.S. I add the dollops of whipping cream and raspberries for overall appeal.

Bake on!


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