Esta es una exhibición prevé de cómo se va ver la receta de 'Triple Chocolate Fudge Cake (Sinful)' imprimido.

Receta Triple Chocolate Fudge Cake (Sinful)
by CookEatShare Cookbook

Triple Chocolate Fudge Cake (Sinful)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • Unsweetened cocoa
  • 1 (8 ounce) pkg. semi sweet chocolate squares, minced
  • 1/2 c. butter
  • 1 teaspoon instant coffee pwdr
  • 6 lg. large eggs, separated
  • 1/4 teaspoon cream of tartar
  • Sugar
  • 1 c. flour
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • Chocolate Glaze Chocolate Drizzle
  • 1/2 c. semi sweet chocolate pcs
  • 2 T butter
  • 3 T lowfat milk
  • 2 T light corn syrup
  • 1 (1.55 ounce) bar lowfat milk chocolate
  • 1 teaspoon shortening
  • 2 ounce white chocolate (I use vanilla chips)
  • 1 teaspoon shortening

Direcciones

  1. Early in day or possibly day ahead: 1. Preheat oven to 375 degrees. Grease 9 x 3 spring form pan. Line bottom with waxed paper; grease paper and dust with cocoa. Wrap outside and bottom of pan with heavy duty foil. 2. In small sauce pan over low heat, heat chocolate and butter, stirring frequently. In cup, mix instant coffee with 1/4 cup water. 3. In small bowl, with mixer at high speed, beat egg whites, cream of tartar, and 1/2 cup sugar to stiff peaks. 4. In large bowl, beat egg yolks and 1/2 cup sugar till thick and lemon colored; stir in flour, vanilla, salt, chocolate mix, coffee mix and 1/3 cup cocoa. Fold beaten egg whites into yolk mix. Pour batter into pan.5. Set pan in 15 1/2 by 10 1/2 roasting pan. Fill roasting pan with boiling water to come halfway up side of pan. Bake for 45 min (mix will be slightly soft in center). Remove pan from roasting pan, cool in pan on rack. Remove side of pan; invert cake on plate. Throw away waxed paper. 6. Prepare glaze, evenly spread warm glaze on cake. 7. Prepare drizzle. Pour melted lowfat milk chocolate mix and white chocolate mix into separate small decorating bags with small writing tubes, drizzle chocolates on top of cake with toothpick, lightly run through drizzle to make pretty design. 8. To serve, dip knife into hot water and dry quickly. The heated blade will cut through cake without sticking. Make 16 servings.
  2. Each serving, 320 calories.