Decadent Chocolate Cake
Like most flourless chocolate cakes, this one is intensely rich. If you're a person who can never get enough chocolate, try this dessert.
- 20 chocolate wafers, finely crushed (about 1 cup)
- 3 tablespoons butter, melted
- 12 squares (1 ounce each) semi-sweet chocolate for baking
- 3/4 cup butter
- 6 eggs
- 12 tablespoons granulated sugar, divided
- 2 teaspoons vanilla
- 6 squares (1 ounce each) semi-sweet chocolate for baking
- 2 tablespoons butter
- 2 tablespoons light corn syrup
- 3 tablespoons milk
- Garnish (optional)
- 3 squares (1 ounce each) semi-sweet chocolate for baking
- Powdered sugar (optional)
Preheat oven to 350°F. Lightly spray Springform Pan with nonstick cooking spray. For crust finely crush chocolate wafers in resealable plastic bag with Baker's Roller®. Microwave butter in Small Micro-Cooker® on HIGH 30 seconds or until melted. Stir in crumbs; mix well. Press crumb mixture onto bottom of pan.
Using Egg Separator, separate egg whites into Small Batter Bowl; set aside. Place egg yolks in Classic Batter Bowl. On high speed of electric mixer, beat egg yolks and 6 tablespoons of the sugar until mixture is very thick and pale, about 3 minutes. Add cooled chocolate mixture; beat on low speed. Blend in vanilla.
Using clean, dry beaters, beat egg whites until soft peaks form. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Using Mix 'N Scraper®, fold egg whites into chocolate mixture until well blended. Pour batter into pan.
Bake 45-50 minutes or until top is puffed and cracked. (Wooden pick inserted in center comes out with some moist crumbs attached.) Cool completely on Stackable Cooling Rack. Run knife around sides of pan to loosen cake. Release collar from pan.
Place sheet of Parchment Paper under cooling rack. For glaze, melt chocolate and butter in clean saucepan over very low heat, stirring occasionally until smooth. Remove pan from heat; stir in milk and corn syrup. Spread glaze smoothly over top and sides of cake using Skinny Scraper. Refrigerate until glaze is almost set, about 30 minutes, before garnishing.
Meanwhile, for garnish, line Chillzanne® Platter with parchment paper. Place chocolate in Small Micro-Cooker® Microwave on HIGH, uncovered, 1-1 1/2 minutes or until melted, stirring every 30 seconds. Pour onto parchment and spread to a 10-inch circle. Place in freezer 5 minutes to firm. Break chocolate into large pieces; sprinkle top of cake and chocolate pieces with powdered sugar, if desired. Arrange chocolate pieces randomly over top of cake, lightly pressing into glaze and cake. Refrigerate up to 1 hour before serving. Cut into slices.
- 18 servings
Nutrients per serving:
Calories 350, Total Fat 27 g, Saturated Fat 15 g, Cholesterol 100 mg, Carbohydrate 31 g, Protein 5 g, Sodium 190 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
2 starch, 5 fat (2 carb, 5 fat)
To achieve maximum volume when beating egg whites, it's very important to start with a clean, dry bowl and beaters. Be sure no egg yolk is mixed with the whites. Equally important is to add the sugar gradually while beating whites.
When beating egg whites, soft peaks are peaks that are rounded or curled under when beaters are lifted from the bowl. Stiff peaks stand up straight when beaters are lifted.
For a simpler garnish, omit chocolate pieces in Step 7 and sprinkle cake with powdered sugar or unsweetened cocoa powder just before serving.
Unglazed cake can be made a day in advance and stored, covered, in the refrigerator. Bring cake to room temperature to glaze and garnish up to several hours before serving.