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Name: Chocolate Crater Cake
Prep time: 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 8 ounces Bittersweet/semi-sweet chocolate chopped into bits; 1/2 cup Butter; 6 large Eggs; 1 cup Sugar; 1 1/2 cups Heavy cream cold; 1 teaspoon Vanilla; 3 tablespoons Confectioners Sugar

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INGREDIENTS

8 ounces Bittersweet/semi-sweet chocolate ; chopped into bits
1/2 cup Butter
6 large Eggs
1 cup Sugar
1 1/2 cups Heavy cream ; cold
1 teaspoon Vanilla
3 tablespoons Confectioners Sugar

Servings

INSTRUCTIONS

Preheat oven to 350F. Line the bottom of an 8 inch springform pan with waxed paper. Do not grease pan. Melt chocolate in double boiler or bowl over hot water. Blend til smooth.

Separate 4 of the eggs. Whisk the 2 whole eggs and the 4 yolks together with 1/2 cup of the sugar until blended, then add the chocolate mixture.

With an electric mixer, whip the 4 egg whites til foamy. Add remaining sugar slowly and continue beating to soft peak stage. Stir 1/4 of whites mixture into chocolate mixture then fold in remaining whites. Pour into springform and smooth top.

Bake until center does not wobble, 35-40 minutes. Top will look puffy, dry and may crack. Cool in pan on rack. Top will fall and form crater.

Before serving, beat cream, vanilla and confectioners sugar until stiff and fill crater. Dust with cocoa. Run a knife around the edge before unspringing pan.

Apologies to R. Sax, Home Desserts.

NOTES

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Chocolate Crater Cake

8 ounces Bittersweet/semi-sweet chocolate chopped into bits
1/2 cup Butter 
6 large Eggs 
1 cup Sugar 
1 1/2 cups Heavy cream cold
1 teaspoon Vanilla 
3 tablespoons Confectioners Sugar

Preheat oven to 350F.  Line the bottom of an 8 inch springform pan with waxed paper.  Do not grease pan. Melt chocolate in double boiler or bowl over hot water. Blend til smooth.
  Separate 4 of the eggs. Whisk the 2 whole eggs and the 4 yolks together with 1/2 cup of the sugar until blended, then add the chocolate mixture.  
  With an electric mixer, whip the 4 egg whites til foamy. Add remaining sugar slowly and continue beating to soft peak stage. Stir 1/4 of whites mixture into chocolate mixture then fold in remaining whites. Pour into springform and smooth top.
  Bake until center does not wobble, 35-40 minutes. Top will look puffy, dry and may crack. Cool in pan on rack. Top will fall and form crater.

Before serving, beat cream, vanilla and confectioners sugar until stiff and fill crater. Dust with cocoa. Run a knife around the edge before unspringing pan.

Apologies to R. Sax, Home Desserts.

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Nutrition

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Serving Size: 1 Serving (266g)
Recipe Makes: 10

Calories: 715
Calories from Fat: 337 (47%)

Amt Per Serving		% DV

	Total Fat 37.4g	50 %
	Saturated Fat 18.6g	93 %
	Monounsaturated Fat 12.2g
	Polyunsanturated Fat 2.9g
Cholesterol 683.4mg		210 %
Sodium 284.7mg		10 %
Potassium 300.8mg		8 %
Total Carbohydrate 80g		24 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 78.7g
Protein 20.3g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 715

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