3 cups semisweet choc chips
2 sticks unsalted butter
6 large eggs, room temp
Heat oven to 425. Coat pan with nonstick spray and line bottom with wax paper, spray paper. Have a large roaster ready.
Melt chips and butter together in med saucepan; stir until well blended.
Beat eggs in a large bowl with mixer until triple in size and soft peaks form. Fold in chocolate mixture until blended. Pour into pan.
Place large roaster in oven; place cake pan inside. Pour boiling water into roaster to come halfway up sides of cake pan.
Cover cake pan loosely with foil; bake 40 mins. Cake will look soft but will set when cool.
Cool cake on a wire rack. Cover and refrigerate for 3 hours, or until firm. Invert onto serving dish, shake down sharply to release cake.
I made 4 layers (2 actual cakes(batches)) and used strawberry jam in between, raspberry is better because its not as sweet.
Ganache
3/4 cup heavy whipping cream.
12 ounces semisweet chocolate chips
Bring cream to a boil and pour over chips, stir until glossy.
I let the ganache cool for 10-15 mins before I spoon over cake.
11 comments:
YUM! I will have to try this Jenn. Gotta have my chocolate! LOL! Thanks for posting the recipe!
OH YUMMO!!!!!!!!!!!!!
Thank you so very much for posting the recipe for this scrumptous cake!
Definately a keeper!
...and it's totally fat free... right?
Haha, I cant imagine the calories in this one!!!
Ooohh!! That sounds yummy!! Thanks for sharing the recipe!!
~Kris~
Oh Thank you. I just mey try this for our Family reunion this week end.
Thank you, Thank you for posting your recipe. This will be the next dessert I make, YUmmmm!
Have a blessed day!
Sonya
That looks heavenly!
Ooooh! Looks delicious! thanks for sharing.
Oh my goodness, that looks amazing!
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