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Chocolate Decadence Cake (sallie Austin)
Author/Submitted by:
Servings: 4
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 12
oz
Ghirardelli bittersweet
Chocolate 1/2
c
Butter 8
Eggs, separated 1/2
c
Sugar 1
t
Vanilla
pn
Salt
Directions:
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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