| This cake recipe is a necessity for the recipe files of | | | | 5 large eggs |
| all true chocoholics. When it's as easy as this one and | | | | 1/4 cup sugar |
| as fabulous too, it's a total no-brainer! | | | | 1/3 cup dark corn syrup |
| Some vanilla ice cream would be proud to sit beside a | | | | Glaze |
| piece of this cake. | | | | 3/4 cup whipping cream |
| Chocolate Cake | | | | 8 ounces semisweet chocolate, chopped |
| This cake is very moist and extremely easy to make. | | | | 1 1/2 tablespoons unsalted butter, room temperature |
| 3 eggs | | | | 1 1/2 tablespoons light corn syrup |
| 2 cups sugar | | | | 10 servings |
| 6 tablespoons cocoa | | | | 1 hour 30 minutes 30 mins prep |
| 3 cups flour | | | | 1. For cake: Preheat oven to 350 F. |
| 1 teaspoon salt | | | | 2. Butter and flour 9 inch diameter cake pan with 2 inch |
| 2 teaspoons baking soda | | | | sides. |
| 1 cup margarine | | | | 3. Line bottom of pan with parchment. |
| 1 cup buttermilk | | | | 4. Dust pan with flour; tap out excess. |
| 1 cup boiling water or coffee | | | | 5. Stir butter and chocolate in heavy medium saucepan |
| 2 teaspoons vanilla | | | | over low heat until smooth. |
| 15-18 servings | | | | 6. Set aside. |
| 45 minutes 5 mins prep | | | | 7. Using electric mixer, beat eggs and sugar in large |
| 1. Measure all ingredients into mixing bowl. | | | | bowl until slightly thickened. |
| 2. Blend with electric mixer, beginning on low setting, | | | | 8. Add corn syrup and beat until slowly dissolving |
| and increasing speed until batter is of smooth | | | | ribbons form when beaters are lifted. |
| consistency. | | | | 9. Pour chocolate mixture into the egg mixture and fold |
| 3. Pour into greased and floured cake pan (s) (1 9x13 | | | | together gently. |
| or 3 small layer). | | | | 10. Pour batter into prepared pan. |
| 4. Bake at 350 degrees until toothpick tests clean. | | | | 11. Bake until tip of knife inserted into center comes out |
| 5. Frost with your favorite frosting when cool | | | | clean, about 1 hour. |
| Chocolate Meringue Pudding: | | | | 12. Cool completely in pan on rack. |
| For a small pudding use one pint of milk, two | | | | 13. Invert cake onto 7 1/2 inch cardboard round. |
| tablespoonfuls and a half of cornstarch, one ounce of | | | | 14. Peel off parchment. |
| Walter Baker & Co.'s Chocolate, two eggs, five | | | | 15. Place cake on cardboard on rack set over a |
| tablespoonfuls of powdered sugar, one-fourth of a | | | | cookie sheet. |
| teaspoonful of salt, and half a teaspoonful of vanilla | | | | 16. For Glaze: Bring cream to simmer in heavy medium |
| extract. | | | | saucepan. |
| Mix the cornstarch with one gill of the milk. Put the | | | | 17. Reduce heat to low. |
| remainder of the milk on to boil in the double-boiler. | | | | 18. Add chocolate; stir until melted. |
| Scrape the chocolate. | | | | 19. Remove from heat; let stand until just cool. |
| When the milk boils, add the cornstarch, salt, and | | | | 20. Whisk in butter and syrup. |
| chocolate, and cook for ten minutes. Beat the yolks of | | | | 21. Pour glaze over cake; spread with spatula to cover |
| the eggs with three tablespoonfuls of sugar. | | | | top and sides. |
| Pour the hot mixture on this, and beat well. Turn into a | | | | 22. Refrigerate cake overnight. |
| pudding-dish that will hold about a quart, and bake for | | | | 23. (Can be prepared 3 days ahead; cover and keep |
| twenty minutes in a moderate oven. | | | | refrigerated.) Cut cake into slices. |
| Beat the whites of the eggs to a stiff, dry froth, and | | | | 24. Serve cold. |
| gradually beat in the remaining two tablespoonfuls of | | | | Flourless Chocolate Torte: |
| sugar and the vanilla. Spread this on the pudding, and | | | | 12 ounces bittersweet chocolate |
| return to the oven. | | | | 3 cups (6 sticks) butter, plus more for pan |
| Cook for fifteen minutes longer, but with the oven-door | | | | 12 eggs, separated |
| open. Serve either cold or hot. | | | | 1 1/4 cups sugar, plus more for pan |
| Flourless Chocolate Torte: | | | | Preheat oven to 325 degrees. Melt chocolate and |
| A luscious recipe for flourless chocolate torte. | | | | butter in top of a double boiler. Remove from heat. In a |
| A flourless chocolate torte is a dream come true: silky | | | | separate bowl, whisk egg yolks and sugar until smooth. |
| smooth and rich. Your guests will be impressed | | | | In another bowl, whip the egg whites until soft peaks |
| whether you offer the basic recipe or the more | | | | hold, about 12 minutes. Blend egg yolk-sugar mixture |
| elaborate offering. They'll be begging to know how you | | | | into melted chocolate-butter mixture. Fold the beaten |
| did it! | | | | egg whites into the batter. |
| A decadent chocolate torte for serious chocoholics! | | | | Butter bottom and sides of a 9-inch springform pan. |
| Very rich...a little slice goes a long way! | | | | Dust it lightly with sugar. Pour the batter into the pan |
| Cake | | | | and bake 40 to 45 minutes, or until the cake top |
| 1 cup unsalted butter | | | | cracks. Serve with a dollop of whipped cream. |
| 8 ounces semisweet chocolate, chopped | | | | |