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Prep Time: 24 Minutes Cook Time: 40 Minutes |
Ready In: 64 Minutes Servings: 8 |
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This cake is really really good. I believe it's from an Emeril cookbook. This is for the chocolate lovers out there..... Ingredients:
8 tablespoons unsalted butter |
8 ounces semisweet chocolate |
5 large eggs, room temp, separated |
3/4 cup sugar |
2 teaspoons vanilla |
1/2 teaspoon salt |
8 ounces semisweet chocolate |
1/2 cup cream |
raspberries |
whipped cream |
Directions:
1. Preheat oven to 350.
2. Grease 9 springform pan with 1 tablespoons of butter, dust with flour.
3. In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat
4. Use mixer to beat yolks together with sugar and vanilla.
5. Beat whites and salt together until stiff.
6. Fold chocolate mixture into yolk mixture a little at a time.
7. Fold in egg whites.
8. Pour into springform pan.
9. Bake 40 minutes until spongy.
10. Remove from oven, remove springform, cool completely.
11. When cake is cool, prepare icing.
12. Mix together chocolate and cream over double boiler until smooth.
13. Spread over cake.
14. Top with raspberries and whipped cream.
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