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    Decadent Chocolate Cake

    Source of Recipe

    CD Kitchen

    List of Ingredients

    7 1/2 oz dark chocolate, chopped
    11 tablespoons unsalted butter
    4 large eggs, separated
    1/3 cup sugar
    1/3 cup whole wheat pastry flour

    6 ozs dark chocolate, chopped
    3/4 cup heavy cream


    Preheat the oven to 350 degrees. Butter and flour a
    10-inch round cake pan.
    For the cake: Melt the chocolate and butter in a double
    boiler. Set aside to cool.
    Beat the egg yolks until light and fluffy. 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 eggs 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 Ganche: Place the chopped chocolate in the a
    mixing bowl. Place the cream in a saucepan and bring to
    a boil. Add the hot cream to the chocolate ad stir until
    all lumps are gone. Let the ganche stand until it reaches
    room temperature, then pour it over the cooled cake and
    spread with a spatula.




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