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      RECIPE TITLE "VALENTINE'S DAY CHOCOLATE DECADENCE CAKE (Flourless cake)"
    ~Submitted by Maggie, TX - courtesy of a2zrecipes.net

    yieldsServes 12 time --- difficultymoderate

      RECIPE INGREDIENTS

    6 oz Semisweet chocolate, chopped
    2 oz Unsweetened chocolate, chopped
    1/3 c Freshly brewed espresso
    1 c Unsalted butter
    1 tb Vanilla extract
    6 lg Eggs; separated, room temp.
    1 c Dark brown sugar; packed
    1/2 c Sugar
    1/3 c All-purpose flour, sifted
    Dark Chocolate Glaze (see below) or powdered sugar

     

      RECIPE METHOD

    Position rack in center of oven and preheat to 350 F.

    Butter 10-inch-diameter springform pan with 2-inch-high sides. Melt both chocolates with coffee and butter in heavy medium saucepan over medium-low heat, stirring until smooth.

    Pour into large bowl. Cool.

    Mix in vanilla extract.

    Using electric mixer, beat yolks with both sugars in medium bowl until slowly dissolving ribbon forms when beaters are lifted.

    Fold yolk mixture into chocolate mixture. Fold in flour.

    Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until almost stiff. Fold 1/4 of whites into chocolate mixture to lighten. Gently fold in remaining whites.

    Gently pour batter into prepared pan.

    Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes.

    Transfer to rack and cool (cake will fall).

    Can be prepared 1 day ahead. Cover cake in pan with plastic wrap and let stand at room temperature.)

    Run small knife around cake pan sides to loosen if necessary. Release pan sides of cake. Invert cake onto plate.

    Frost with Dark Chocolate Glaze.

    If you prefer, just place a stencil or doily atop cake. Sift powdered sugar over. Remove stencil from cake and serve.

    Dark Chocolate Glaze (for Decadence Cake)


    4 oz semi-sweet Dark Chocolate
    3 tb Butter
    1 tb Milk
    1 tb Light corn syrup
    1/4 ts Vanilla
    1/2 c chopped walnuts


    In a small, heavy saucepan over medium heat, melt chocolate and butter. Stir frequently until smooth. Remove from heat. Stir in milk, corn syrup and vanilla. Put glaze aside to cool.

    Place the cake on a rack over a baking sheet. Pour glaze onto the center of the cake and let it run down the sides. Use a spatula to smooth the glaze and coat the sides.

    Add the walnuts to the top and sides of the cake.

    Chill about 10 minutes to set glaze.


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