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Chocolate Decadence Cake (sallie Austin)

Author/Submitted by:
Servings: 4
Categories: Cakes / Chocolate / Desserts

12  oz  Ghirardelli bittersweet
1/2  c  Butter
8    Eggs, separated
1/2  c  Sugar
1  t  Vanilla
  pn  Salt

In heavy saucepan, melt broken chocolate with butter, stirring constantly until smooth. (Or microwave on medium for 2 1/2 to 3 minutes; stir until smooth.) Beat egg yolks a few minutes with 2 Tbsp of the sugar and vanilla. Remove melted chocolate from 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 a 9" spring form pan. Butter bottom of pan and top of paper. Spread batter into prepared pan. Bake on lower shelf of 350-F oven for 30-35 minutes until cracked on top and a 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 either Dark Chocolate Glaze* or Whipped Cream Frosting with Raspberry Sauce*. For chocolate-glazed cake, trim top straight, and turn cake upside down on a flat cake plate. For Whipped Cream Frosting, place cake top side up. Dark Chocolate Glaze (for Decadence Cake) 4 oz Ghirardelli Sweet Dark Chocolate 3 Tbsp butter 1 Tbsp milk 1 Tbsp light corn syrup 1/4 tsp vanilla 1/3 cup ground or chopped almonds or walnuts In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. Place 9" cake layer on rack over a baking sheet. When glaze is cool, pour onto center of cake. Let glaze run down sides. Use spatula to smooth glaze and coat sides. Decorate side of cake with nuts. Chill about 10 minutes to set glaze. Whipped Cream Frosting with Raspberry Sauce (for Decadence Cake) Whipped Cream Frosting: 1 pint heavy whipping cream 6 Tbsp powdered sugar 2 tsp vanilla, or liqueur Raspberry Sauce: 10 oz frozen raspberries in syrup 1 Tbsp cornstarch Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream. Recipes from Ghirardelli Chocolate Company of San Francisco

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