Intensly Chocolate Chocolate Cake

Intensly Chocolate Chocolate Cake
Intensly Chocolate Chocolate Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    0z. semisweet or bittersweet chocolate

  • 1/2

    cup butter

  • 3/4

    cup sugar

  • 8

    eggs separated

  • pinch salt

  • whipped cream

  • sieved cocoa and raspberries

Directions

Melt chocolate. Preheat oven to 350F. Line 9 inch springform pan with parchment paper, butter and set aside. Beat butter with 1/2 cup sugar in large bowl until light and fluffy (about 3 - 5 mins.) Add egg yolks, two at a time, beating well after each addition. Beat in chocolate. Beat egg whites with salt until frothy in separate bowl. Slowly beat in remaining 1/4 cup sugar, 1 tbsp at a time. Continue to beat egg whites till mixture is thick, glossy and forms stiff peaks. Stir 1/4 of egg mixture into chocolate mixture, then fold in rest. Pour mixture into pan. Bake in middle rack for 50 - 60 minutes or until cake is firm around edge and slightly moist in center. Let cool in pan for 30 minutes; turn out onto rack to cool. Place on platter and top with whipped cream and raspberries.

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