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