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Decadent Chocolate Cake Recipe
|Unsalted butter||11 Tablespoon|
|Eggs||4 Large, separated|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Whole wheat pastry flour||1⁄3 Cup (5.33 tbs)|
|Dark chocolate||6 Ounce, chopped|
|Heavy cream||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3352 Calories from Fat 2413
% Daily Value*
Total Fat 273 g419.7%
Saturated Fat 163.9 g819.5%
Trans Fat 0.2 g
Cholesterol 1460.9 mg
Sodium 407.4 mg17%
Total Carbohydrates 195 g65.1%
Dietary Fiber 14.8 g59.3%
Sugars 149.9 g
Protein 41 g81.5%
Vitamin A 156.6% Vitamin C 1.8%
Calcium 37.3% Iron 100.7%
*Based on a 2000 Calorie diet
Butter and flour a 10-inch round cake pan.
For the cake:
Melt the chocolate and butter in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water).
Set aside to cool.
Beat the egg yolks until light and flurry.
Slowly add the sugar and continue beating until mixture is pale yellow.
Fold in the melted chocolate.
Sift the flour over the chocolate mixture until it just disappears.
In a separate bowl, whisk the egg whites until soft peaks form.
Fold egg whites into the chocolate mixture in 2 parts.
Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
Bake for 20 to 25 minutes, until a toothpick comes out clean.
For the ganache:
Place the chopped choco-late in a mixing bowl.
Place the cream in a saucepan and bring to a boil.
Add the hot cream to the chocolate and stir until all lumps are gone.
Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula.