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Name: Chocolate Decadence Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 8 Eggs separated; 1 ts Vanilla; 1/2 c Sugar; 1 pn Salt; 1/2 c Butter; 12 oz Bittersweet chocolate;

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INGREDIENTS

8 Eggs ; separated
1 ts Vanilla
1/2 c Sugar
1 pn Salt
1/2 c Butter
12 oz Bittersweet chocolate;

Servings

INSTRUCTIONS

DIRECTIONS: In heavy saucepan, melt broken chocolate with butter, stirring constantly until smooth. (Or microwave on medium for 2 1/2 to 3 minutes; stir until smooth.) Beat egg yolks a few minutes with 2 Tbsp of the sugar and vanilla. Remove melted chocolate from heat; using wire whip, quickly stir in beaten egg yolks. Beat egg whites with salt, gradually adding remaining sugar, beating until soft peaks form. Place chocolate mixture into a large bowl with beaten egg whites on top. Using wire whip carefully combine the two mixtures. Do not over mix. Cut parchment paper to fit bottom of a 9" spring form pan. Butter bottom of pan and top of paper. Spread batter into prepared pan. Bake on lower shelf of 350-F oven for 30-35 minutes until cracked on top and a toothpick comes out clean in center. Cool on wire rack. Cake will shrink down as it cools. Remove pan and loosen cake from paper. Top with either Dark Chocolate Glaze* or Whipped Cream Frosting with Raspberry Sauce*. For chocolate-glazed cake, trim top straight, and turn cake upside down on a flat cake plate. For Whipped Cream Frosting, place cake top side up. *Separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco Recipe by: Syd Bigger Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Decadence Cake

8 Eggs separated
1 ts Vanilla
1/2 c Sugar
1 pn Salt
1/2 c Butter
12 oz Bittersweet chocolate;

DIRECTIONS: In heavy saucepan, melt broken chocolate with butter,  stirring constantly until smooth. (Or microwave on medium for 2 1/2  to 3 minutes; stir until smooth.) Beat egg yolks a few minutes with 2  Tbsp of the sugar and vanilla. Remove melted chocolate from heat;  using wire whip, quickly stir in beaten egg yolks. Beat egg whites  with salt, gradually adding remaining sugar, beating until soft peaks  form. Place chocolate mixture into a large bowl with beaten egg  whites on top. Using wire whip carefully combine the two mixtures. Do  not over mix.    Cut parchment paper to fit bottom of a 9" spring form pan. Butter  bottom of pan and top of paper. Spread batter into prepared pan. Bake  on lower shelf of 350-F oven for 30-35 minutes until cracked on top  and a toothpick comes out clean in center. Cool on wire rack. Cake  will shrink down as it cools. Remove pan and loosen cake from paper.  Top with either Dark Chocolate Glaze* or Whipped Cream Frosting with  Raspberry Sauce*. For chocolate-glazed cake, trim top straight, and  turn cake upside down on a flat cake plate. For Whipped Cream  Frosting, place cake top side up.    *Separate recipe    Source: Recipes from Ghirardelli Chocolate Company of San Francisco    Recipe by: Syd Bigger <Syd.Bigger@salata.com>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (2754g)
Recipe Makes: 1 servings

Calories: 6458
Calories from Fat: 3525 (55%)

Amt Per Serving		% DV

	Total Fat 391.7g	522 %
	Saturated Fat 179.9g	900 %
	Monounsaturated Fat 133.6g
	Polyunsanturated Fat 34g
Cholesterol 8704mg		2678 %
Sodium 3491.4mg		120 %
Potassium 3955.9mg		104 %
Total Carbohydrate 528.5g		155 %
	Dietary Fiber 20g	80 %
	Sugars, other 508.4g
Protein 266.8g		381 %
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: 6458

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