CHOCOLATE FLOUR-LESS CAKE!
| Prep Time: 20 min | Serves: 12 |
| Cooking Time: 60 min | Yield: 1 slice |
This classic Hershey recipe was found by my great-grandmother in an old newspaper. It has been passed down for generations. This classic flour less cake is so rich and moist, it is a gift from the heavens. I don't know if hershey still has this miracle recipe, but thank god I'm here to deliver it to you.
Ingredients
- 1 1/2 bar Baking Chocolate Semi-Sweet
- 1/4 tsp Salt*
- 1 1/2 cups Sugar
- 10 egg
- 8 tbsp Special Dark Chocolate Cocoa Powder
Directions
Heat oven to 350°F. Butter 9-inch springform pan.
Break chocolate into pieces; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Set aside.
Beat egg yolks with 1/2 cup sugar in large mixer bowl with electric mixer at hedium-high speed about 8 minutes or until very thick and pale. (The mixture will form a ribbon when the beaters are lifted.) Fold in chocolate mixture; set aside.
With clean beaters, beat egg whites and salt in large deep bowl just until soft peaks are formed. Gradually beat in remaining 1/2 cup sugar just until stiff peaks form.
Gradually fold sugar into chocolate mixture. (Mixture will be very thick.) Gradually fold in egg white mixture, just until blended. Gently spoon mixture into prepared pan. Level top with rubber scraper.
Bake 55 to 60 minutes or until wooden pick inserted in cake center comes out clean, but moist and cake is pulling from pan sides. (Do not overbake.) Cool completely in pan on wire rack. As the cake cools the center will sink.
To serve, run table knife around edge of cake; remove pan sides. Place on serving plate; generously dust cake top with cocoa. Cut into wedges; garnish as desired. 8 to 10 servings.