I will never, ever use a different recipe for chocolate cake again. I have seriously never had a cake like this. This is the BEST.....for all of you chocolate lovers.
11 oz semi-sweet chocolate
2/3 cup butter
6 lg egs, seperated
2/3 cup sugar
Preheat oven to 350. Butter a 9" springform pan, line the bottom with buttered wax paper; dust with cocoa & shake out excess. Slowly melt chocolate & butter together in a heavy saucepan over low heat; COOL. Meanwhile seperate eggs into 2 large bowls. Beat yolks for about 1 minute; slowly add sugar & continue beating til thick & lemon colored. Beat whites until they just begin to peak. Add cooled chocolate mixture to egg yolks and blend thoroughly. Pour the chocolate & egg yolk mixture into egg whites & fold gently til completely blended. Pour batter into prepared pan & bake 40-45 minutes. Cool 1/2 hour before turning out onto serving plate. Frost with......
1/2 cup whipping cream
3 Tbsp unsalted butter
4 oz unsweetened chocolate
4 oz milk chocolate
Chop chocolate. Simmer cream and butter. Reduce heat; add both chocolates & stir until smooth. Let stand until cool, but still pourable, about 1 hour. Spoon glaze over cake. Refrigerate cake, but serve at room temp. Serve with spoonful of sweetened whipped cream.
To Decorate....cut a peice of wax paper that covers top of cake. In the center draw the outline of a leaf (use a real leaf). Cut it out-lay the paper over cold cake & shake a little powdered sugar over. Carefully remove wax paper. You can do this with hearts too!