Chocolate San Andreas Cake
Recipe
- Title:
- Chocolate San Andreas Cake
- Categories:
- Chocolate, Cakes/choc.
- Yield:
- 6 servings
Ingredients
- 8 oz Semi-Sweet Chocolate,
- 3/4 c Unsalted Butter Cut Up
- -Coarsely Chopped (8
- 9 lg Eggs, At Room Temperature
- -Squares)
- 1 1/2 c Sugar
- 6 oz Unsweetened Chocolate,
- 1 ts Vanilla Extract
- -Coarsley Chopped (6
- 2 tb Unbleached All Purpose Flour
- -Squares)
- Confectioners' Sugar
Directions
- Yield: 16 Servings
Directions
- NOTE: This very densed chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools.
Directions
- Adjust the oven rack to the lower third of the oven.
- Prehat the oven to 350 degrees F.
- Butter and flour a 10-inch springform pan.
Directions
- Heat the chocolates and butter in a double boiler over simmering water, stirring frequently, until melted.
- Remove from the heat and cool to room temperature, stirring occasionally.
- about 25 minutes.
Directions
- Beat the eggs in a large mixer bowl until frothy.
- Gradually add the sugar and beat until mixture becomes thick and lemon-colored and ribbon forms when the beaters are lifted, about 10 minutes.
- Add the vanilla.
- Gradually add the chocolate mixture and beat well.
- Fold in the flour and pour the batter into the prepared pan.
Directions
- Bake 45 to 50 minutes, until the top of the cake begins to crack.
- Cool completely in the pan on a wire rack, then wrap and refrigerate overnight.
- Let stand at room temperature for 1 hour before serving.
- Remove the sides of the pan and place on a serving plate.
- Sprinkle the top with confectioners' sugar.
- For best results, cut the cake with a knife dipped in warm water, wiping off the knife between cuts.
Directions
- Each Serving Contains:
Directions
- CAL PRO FAT CARB SODIUM CHOL ** 320 5 G 22 G 31 G 37 Mg 143 Mg
Directions
- From The Ladies Home Journal April 1991
[ Comment, Edit or Article Submission ]
