Hot Fudge Cake
Serves: 10
1 1/2 cups (9 ounces) semisweet chocolate chips
1/2 cup (1 stick) unsalted butter
4 large eggs, separated and at room temperature
1/3 cup unsifted all-purpose flour
1/3 cup sugar
1/3 cup chopped natural almonds, toasted, or diced roasted almonds
Hot Fudge Sauce (Below)
Sweetened whipped cream (optional)
1. Heat oven to 350 degrees F. Butter a shallow 9-inch round baking dish.
2. In heavy 2-quart saucepan over low heat or microwave-safe bowl in microwave
oven, melt chocolate and butter, stirring until smooth. Remove from heat. Stir
in egg yolks and flour; set aside.
3. In large bowl, with electric mixer on high speed, beat egg whites until
foamy. Gradually beat in sugar until stiff peaks form. Fold chocolate mixture
into beaten whites just until no streaks of white remain. Quickly fold in
almonds. Pour into buttered dish.
4. Bake 25 minutes or just until set. The center will be soft while the edge
will puff up but fall upon cooling. Meanwhile, prepare Hot Fudge Sauce.
5. To serve, spoon warm cake onto individual plates. Top with whipped cream, if
desired. Pass Hot Fudge Sauce to serve over top.
Hot Fudge Sauce: In 1-quart saucepan, combine 1/2 cup sugar and 1/2 cup
unsweetened cocoa powder until well blended. Stir in 1/2 cup heavy cream until
smooth. Add 1/2 cup (3 ounces) semisweet chocolate chips and 1/4 cup light corn
syrup. Cook over low heat, stirring constantly, until sugar dissolves and sauce
is smooth. Remove from heat; stir in 1 teaspoon vanilla extract. Keep sauce hot
by setting saucepan in a pan of hot water until ready to serve. Pour into small
serving pitcher and serve immediately. Makes about 1 1/4 cups.
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