This cake has never failed me. Even non-chocolate lovers dive in! Perhaps the secret is the sauce? This cake is worth the effort to make and always looks good for any sort of presentation. I normally use Grand Marnier or Cointreau in the sauce for the liqueur. Garnish the cake with whole berries or edible flowers. Today I sprinkled some the the rose petals that I dried back in July on top. For the sauce, I used some of the Saskatoon berries and wild raspberries that I had picked last summer as well.
1 cup semisweet chocolate chips
1/2 cup butter
1/2 cup all-purpose flour
4 eggs, separated
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons butter
2 tabelspoons corn syrup
Preheat oven to 325 degrees (F). Grease a spring form pan. Heat 1 cup chocolate chips and 1/2 cup butter in a small saucepan until melted. Cool for 5 minutes then stir in flour and eggs yolks until well-mixed.
In electric mixer, beat egg whites on high speed until foamy. Add sugar, a few spoonfuls at a time, and continue to beat until stiff peaks form. Fold the chocolate mixture into the egg white mixture. Spread in pan.
Bake for 35-40 minutes, or until wooden toothpick inserted in center comes out clean. Allow cake to cool for 10 minutes then run a knife along the sides of the cake to loosen. Open spring and remove. Invert cake onto a wire rack and remove bottom of spring form pan. Allow cake to cool completely.
Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until the chocolate chips are melted. Mix until smooth and then spread over the top of the cake, allowing some to drizzle down the sides.
Garnish with whole berries. Serve with Wild Berry Sauce and whipped cream if desired.
1/4 cup sugar
2 tablespoons cornstarch
1-2 tablespoons orange or raspberry-flavored liqueur (if desired)
Add enough water to the reserved berry juice to measure 1 cup. Mix sugar and cornstarch in a small saucepan and stir in the juice and berries (reserve some whole berries for the garnish, if desired). Heat to boiling over medium heat, allowing the mixture to boil for about a minute. Remove from heat and stir in the liqueur. Serve warm over chocolate cake or ice cream.