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Chocolate Velvet Cake (1 8-inch Layer)

Author/Submitted by: From the recipe files of Martha Hicks
Servings: 1
Categories: Cakes / Chocolate / Desserts


4  ounces  German chocolate square, broken into pieces
6  teaspoons  butter or margarine
3  teaspoons  all-purpose flour
3    eggs, separated
4  teaspoons  sugar

4  ounces  German chocolate square, in pieces
3  teaspoons  water
3  teaspoons  butter

1. CAKE: Melt chocolate and butter over low heat, stirring constantly until smooth. Remove from heat, stir in flour, blend in egg yolks, one at a time. Beat egg whites until foamy and add sugar. Continue beating until soft peaks form. Gently fold in chocolate mixture. Blend thoroughly. Pour into greased and floured 8-inch cake pan. Bake at 350 F. for 20 minutes. Cool in pan 10 minutes. Finish cooling upside down on rack. Spread top and sides with chocolate glaze. Garnish with nuts or serve with whipped cream.

2. GLAZE: Melt chocolate and water over low heat, stirring constantly. Remove from heat and stir in butter. Cool to thicken if necessary.

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