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Chocolate: Chocolate Decadence Cake

Source of Recipe

unknown


List of Ingredients

12 ounces bittersweet chocolate (top quality)
1/2 cup butter
8 eggs, separated
1/2 cup sugar
1 teaspoon vanilla
1 pinch salt


Recipe

In heavy saucepan, melt broken chocolate with butter, stirring constantly until smooth. (or microwave on medium for 2 1/2-3 minutes, stir until smooth). Beat egg yolks a few minutes with 2 tbl. of the sugar and vanilla. Remove melted chocolate from the heat; using wire whip, quickly stir in beaten egg yolks. Beat egg whites with salt, gradually adding remaining sugar, beating until soft peaks form. Place chocolate mixture into a large bowl with beaten egg whites on top. Using wire whip, carefully combine the two mixtures. Do not overmix.

Cut parchment paper to fit bottom of 9" springform pan. Butter bottom of pan and top of paper. Spread batter into prepared pan. Bake on lower shelf of 350ºF oven for 30-35 minutes until cracked on top and toothpick comes out clean in center. Cool on wire rack. Cake will shrink down as it cools. Remove pan and loosen cake from paper. Top with dark chocolate glaze.

GLAZE: trim top of cake straight, and turn cake upside down on flat cake plate. In small heavy saucepan or microwave oven on medium, melt broken 4 oz dark chocolate with 2 tbl. butter. Stir frequently till smooth and remove from heat. Stir in 1 tbl. milk, 1 tbl. light corn syrup, and 1/4 tsp vanilla. Place 9" cake layer on rack over baking sheet. When glaze is cool, pour onto center of cake. Let glaze run down sides and smooth glaze out over top, coating sides. Decorate sides of cake with 1/3 c. chopped almonds or walnuts. Chill about 10 minutes to set glaze.