This cake will knock your socks off. It's very rich! I used Ghirardelli baking chocolate... because, in my opinion, you can never go wrong with Ghirardelli. (And it's the finest chocolate Kroger carries.)
CAKE
8 tbs unsalted butter
8 oz semi-sweet chocolate
5 large eggs, room temp, separated
3/4 cup sugar
2 tsp vanilla
1/2 tsp salt
ICING
8 oz semi-sweet chocolate
1/2 cup cream
1. Preheat oven to 350 degrees.
2. Grease 9" spring form pan with 1 tbs butter, dust with flour
3. In metal bowl, over double boiler, melt remaining butter with chocolate. Remove from heat.
4. Use a mixer to beat egg yolks with sugar and vanilla.
5. In a separate bowl, beat egg whites and salt together until stiff.
6. Fold chocolate mixture into yolk mixture, a little at a time.
7. Fold in egg whites.
8. Pour into spring form pan.
9. Bake 40 minutes until spongy
10. Remove from oven, remove spring form, and cool completely before preparing icing.
11. Mix chocolate and cream over double boiler until smooth. Spread over cake.
12. ENJOY
