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Feb. 12, 2006

French chocolate cake

by Mary Donahue, Online Managing Features Editor
This cake is simple enough to whip up in a moment, but decadent enough to please even your toughest critics. Try it with a thin chocolate glaze instead of traditional icings. Fresh fruit makes a perfect garnish to juxtapose the almost overwhelmingly chocolate experience.

Makes two 8-inch cakes
This richer-than-rich cake can be easily adapted to suit any holiday decor.  For example, check out this heart-shaped cake.
This richer-than-rich cake can be easily adapted to suit any holiday decor. For example, check out this heart-shaped cake.


Kitchenware:
- two, round 8-inch pans
- mixing bowls and electric mixer
- wire cooling rack


Ingredients:
- 4 oz. unsweetened chocolate
- 4 tablespoons lukewarm water
- 1/2 cup sweet butter in bits
- 3 large eggs separated
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup flour


Preparation:

1. Preheat oven to 350

2. Melt chocolate over low heat in the water, stirring constantly

3. Stir in butter, piece by piece until all the butter has melted

4. Remove from heat and stir in sugar. Cool

5. Add the egg yolks one at a time, beating well after each addition. Blend in vanilla

6. Gradually stir in flour and mix well

7. In a separate bowl, beat the egg whites until stiff and then fold them into the batter

8. Pour half of batter evenly into each pan

9. Bake 20 to 25 minutes or until the cake tests clean. Do not over bake; the cake should be moist. Cool on a wire rack

Top cake with the thin chocolate glaze and garnish with raspberries, if desired.



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  • mmm on February 13, 2006 at 5:26 PM
    i see a pattern of chocolate, mary. =)
  • Jon B on February 13, 2006 at 7:37 PM
    YAY!!
  • quail on February 14, 2006 at 9:26 PM
    I GOT TO EAT THAT CAKE!

    sorry to brag.

    it is a GREAT recipe.
  • Burning House on February 19, 2006 at 4:20 PM
    And it's a beautiful shape!
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