Tuesday, March 3, 2009

Decadent Chocolate Cake

Made by Nikki.

  • 20 chocolate wafers, finely crushed
  • 3 tablespoons butter, melted


  • 12 squares (1 oz. each) semi-sweet chocolate for baking
  • ¾ cup butter
  • 6 eggs, separated
  • 12 Tablespoons granulated sugar, divided
  • 2 teaspoons vanilla


  • 6 squares (1 oz. each) semi-sweet chocolate for baking
  • 2 tablespoons butter
  • 3 tablespoons milk
  • 2 tablespoons light corn syrup


  • 3 squares (1 oz each) semi-sweet chocolate for baking
  • Powdered Sugar


1. Preheat oven to 350 F. Lightly spray a Springform Pan with nonstick cooking spray. For crust, finely crush chocolate wafers in a plastic resealable bag. Microwave butter on High 30 seconds or until melted. Stir in crumbs; mix well. Press crumb mixture onto bottom of pan.

2. For cake, melt chocolate and butter over very low heat stirring occasionally, until smooth. Remove from heat. Cool slightly, stirring occasionally.

3. Separate egg whites into small bowl and set aside. Place egg yolks in separate bowl. On high speed of electric mixer, beat egg yolks and 6 tablespoons of the sugar until the mixture is very thick and pale, about 3 minutes. Add cooled chocolate mixture; beat on low speed. Blend in vanilla.

4. Using, clean, dry beaters, beat egg whites until soft peaks form. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into chocolate mixture until well blended. Pour batter into pan.

5. Bake 45-50 minutes or until top is puffed and cracked. Cool completely. Run knife around sides of pan to loosen cake. Release collar from pan.

6. Place Sheet of Parchment Paper under cooling rack. For glaze, melt chocolate and butter in clean saucepan over low heat, stirring occasionally until smooth. Remove pan from heat; stir in milk and corn syrup. Spread glaze smoothly over top and sides of cake. Refrigerate until glaze is almost set, about 30 minutes, before garnishing.Meanwhile, for garnish, line platter with parchment paper. Place chocolate in microwave on High, uncovered, 1 – 1 ½ minutes or until melted, stirring every 30 seconds. Pour onto parchment paper and spread to a 10-inch circle. Place in freezer 5-10 minutes to firm. Break chocolate into large pieces; sprinkle top of cake and chocolate pieces with powdered sugar, if desired. Arrange chocolate pieces randomly over top of cake, lightly pressing into glaze and cake. Refrigerate up to 1 hour before serving. Cut into slices.

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