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November 2018

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WholeWheat Granola

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SelfFrosted Chocolate Cake Recipe

SelfFrosted Chocolate Cake recipe and other easy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print SelfFrosted Chocolate Cake recipe  PDF


8 1/2 oz Bittersweet chocolate
chopped 12 tb Unsalted butter,
cut in pieces,softened 1/2 c Flour
1/4 ts Baking powder
6 Egg yolks
2/3 c Sugar
1 ts Pure vanilla e tract
4 Egg whites
at room temperature 1. Position rack in center of oven and preheat to 350 degrees. Grease an
8 inch springform pan. Line base of pan with parchment paper or foil
grease paper or foil. Flour side of pan and lined base, tapping to remove e cess. 2. Melt chocolate in a double boiler or large heatproof bowl over hot but
not simmering water over low heat, stirring occasionally. Stir until smooth. Add butter stir until blended in. Remove from pan of water cool to body temperature. 3. Sift flour and baking powder into a small bowl.
4. Beat egg yolks lightly in a large bow. Beat in 6 tablespoons of the
sugar continue beating at high speed about 5 minutes or until mi ture is pale and very thick. Stir in melted chocolate mi ture and vanilla. 5. In a large bowl beat egg whites using dry beaters at medium speed
until soft peaks form. Gradually beat in remaining sugar continue beating at high speed until whites are stiff and shiny but not dry. 6. Gently fold about 1/3 of whites into chocolate mi ture until nearly
incorporated. Fold in remaining whites in 2 batches. Continue folding lightly but quickly, just until mi ture is blended. 7. Gently spoon 2 cups of the mi ture into a small bowl. Cover and
refrigerate. This will be used for frosting. 8. Sprinkle flour mi ture over remaining chocolate mi ture fold in
gently, just until batter is blended. 9. Transfer batter to prepared pan spread evenly.
Bake 30 to 35 minutes or until a cake tester inserted in center of cake comes out clean. 10. Cool in pan on a rack 10 minutes. Run a thin bladed fle ible knife
around side of cake. Gently release spring and remove side of pan. Let cake cool until it is lukewarm cake will settle slightly in center. Invert cake onto another rack remove base of pan. Carefully peel off paper or foil cool cake completely. 11. Let frosting mi ture stand at room temperature for about 1 hour or
until it is easy to spread. 12. Turn cake onto another rack, then onto a platter so that the smooth
side of the cake is facing up. Using a long metal spatula, spread frosting evenly on side and top of cake swirl top. Refrigerate at least 2 hours before serving. Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator. Serve at cool room temperature.

SelfFrosted Chocolate Cake recipe and other easy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
201 people have voted
Last Reviewed on 2018-11-14



Wednesday, Nov 14 2018 Download & Print SelfFrosted Chocolate Cake recipe  PDF   Easy recipes RSS   Thumsb up

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