Chocolate Decadence Cake Recipe By Zarnak Sidhwa

Chocolate Decadence Cake recipe by Zarnak Sidhwa. This delightful Desserts recipe of Chocolate Decadence Cake can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:35 - 0:25

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2808

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Submited by

Zuab from Gujar Khan

Ingredients

12 ounce dark chocolate chopped
8 tablespoon butter
8 eggs, separated
1/2 cup(s) sugar
1 1/4 teaspoon(s) pure vanilla essence
Salt pinch
1/3 cup(s) ground or finely chopped almonds or walnuts

For frosting:
4 ounce chopped chocolate
3 tbsp butter
Milk 1 tbsp
Light corn syrup 1 tbsp
Vanilla essence ¼ tsp

Method

Batter:
Preheat the oven to 180 Degree. Butter the bottom of a 9-inch spring form pan. Line the bottom of the pan with parchment paper.
Butter the parchment paper.
Melt the 12 ounce dark chocolate and 8 tablespoons of butter in a double boiler over hot, but not boiling, water.
Stir occasionally until smooth, then remove from the heat and set aside.
Combine the egg yolks, 2 tablespoons of the sugar, 1 teaspoon of vanilla essence, and salt, and beat lightly until well combined.
Add the egg mixture to the chocolate, one tablespoon at a time, whisking continuously. In a separate bowl, combine the egg whites and the 6 remaining tablespoons of sugar and whip until soft peaks form. Transfer the chocolate mixture to a large bowl, pour the egg white mixture on top, and carefully fold it in. (Do not over mix.)
Spread the batter in the prepared pan. Bake on the lower shelf of the preheated oven for 30 to 35 minutes, or until cracked on top and a tester comes out clean when inserted into the center of the cake.
Transfer to a wire rack to cool. (Cake will shrink down as it cools.).Remove the pan, and discard the parchment paper.
Glaze: To make the frosting, melt the chocolate and 3 tablespoons of butter in a double boiler over hot, but not boiling, water. Stir occasionally until smooth, then remove from the heat.
Stir in the milk, syrup, and 1/4 teaspoon of vanilla essence.
Place the cake layer (still on the rack) over a baking sheet. When the glaze has
cooled, pour onto the center of the cake and let it run down the sides.
Use a palette knife to smooth glaze and coat the sides. Decorate the sides of the cake by pressing the nuts into the glaze.
Transfer to the fridge, and allow glaze to set, approximately 10 minutes.

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