Rich Chocolate Cake
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
- Carbohydrate 30.0390898506591 g
- Cholesterol 178.622187560258 mg
- Fat 35.4985433583288 g
- Fiber 2.47480420719557 g
- Protein 6.33700895942445 g
- Saturated Fat 20.9864129323628 g
- Serving Size 1 1 - (133g)
- Sodium 4830.79894060406 mg
- Sugar 27.5642856434636 g
- Trans Fat 2.3973412516457 g
- Calories 440 calories
Step-by-step
- Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside.
- In a large saucepan, combine the chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from the heat; stir until smooth. Pour into a large bowl; cool.
- In another large bowl, beat eggs on high for 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla.
- Pour into prepared pan; place on a baking sheet. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill for 1 hour. Run a knife around edge of pan before removing sides.
- For glaze, in a large saucepan, combine the chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth.
- Spread enough of the glaze over top and sides of cake to cover. Chill for 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with fresh raspberries and fresh mint if desired. Refrigerate leftovers.
Eggs serve as the primary structural agent in flourless chocolate preparations, providing the necessary aeration and protein network to support the weight of melted fats and solids without relying on grain starches. Beating eight whole eggs on high speed for three full minutes introduces the microscopic air cells required to lift the batter during the 350-degree oven phase, a process that relies entirely on mechanical leavening rather than chemical agents like baking powder. Adjusting the yield of this 10-inch springform pan requires proportional scaling of both the chocolate solids and the dairy fats, though altering egg counts necessitates whole-egg increments since splitting a single egg accurately is impractical in standard home kitchens. Wrapping the springform pan tightly in heavy-duty foil prevents water infiltration if a water bath is utilized, while greasing the interior metal surface ensures the delicate crumb releases cleanly after the mandatory one-hour chilling period. Preparing this dessert in advance benefits the final texture, as overnight refrigeration allows the cocoa butter crystals to fully set and firm up the rich ganache glaze. Storing leftovers in a sealed container in the refrigerator preserves moisture for up to four days without compromising the dense, fudgy interior.
