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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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A delicious celebration of chocolate, chocolate and more chocolate. The recipe says there are 16 servings but trust me no one eats those sized pieces. The cake goes fast. Ingredients:
1 3/4 cups dove® brand dark chocolate |
1 oz. unsweetened chocolate |
1/2 cup butter |
6 eggs, separated |
1/3 cup sugar |
1/4 teaspoon cream of tartar |
1 cup prepared chocolate frosting |
11/2 cups whipped topping |
2 teaspoons cocoa powder |
1 bag twix® brand caramel cookie bar minis ribbon |
1 spring form pan (8 inches round) wax paper |
Directions:
1. Preheat oven to 300°F.
2. Line the spring form pan’s bottom with wax paper. Grease the bottom and sides; set aside.
3. Melt both the DOVE® Brand Dark Chocolate and the unsweetened chocolate with the butter in a small saucepan over low heat, stirring until smooth; set aside.
4. Beat the egg yolks and sugar in a large mixing bowl until thick and fluffy, about 5 minutes.
5. Add the chocolate mixture and stir until well blended.
6. In a clean bowl, beat the egg whites with cream of tartar until there are soft peaks.
7. Then fold into the chocolate mixture until just blended.
8. Pour into the prepared cake pan and smooth the top.
9. Bake approximately 35-40 minutes, or until the cake rises and the center is almost set.
10. Transfer to a wire rack; let cool completely. Refrigerate at least 3 hours.
11. Remove from the pan by running a small knife around the cake’s edges.
12. Transfer to a serving platter.
13. Spread the cake’s sides with chocolate frosting. Press TWIX® Brand Caramel Cookie Bar Minis vertically around the cake’s sides.
14. Spoon the whipped topping into a pastry bag fitted with a large star tip.
15. Cover the cake’s top with large piped stars of whipped topping. Sprinkle with cocoa powder.
16. Tie a ribbon around the cake’s sides.
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