CHOCOLATE CAKE TO DIE FOR

CHOCOLATE CAKE TO DIE FOR image

Yield 8-10 servings

Number Of Ingredients 6

10 ounces salted butter
10 ounces semi-sweet chocolate
1 ounce Grand Manier
1 cup sugar
6 large eggs, separated
You will also need approximately one ounce of butter, 1/8 cup of flour and on teaspoon of cocoa powder (mix the flour and cocoa powder together) to prepare the cake pan.

Steps:

Preheat over to 350 degrees F. Prepare an 8 inch cake pan by coating it first with butter and then with a mixture of flour and cocoa powder. Melt the remaining 10 ounces of butter and chocolate in a double boiler over low heat, stirring to combine well. Add the Grand Manier and combine. Using an electric mixer, beat the egg yolks with the sugar until the batter makes ribbons in the batter. (Lift up the mixer and let the batter fall back into the bowl.) Batter will be smooth and thick and fold back on itself when it ribbons. Combine this mixture with the chocolate mixture. Beat the egg whites in another bowl until stiff. Then fold the egg whites into the chocolate mixture until just combined. Pour 2/3 of the batter into the prepared cake pan and reserve the remaining 1/3 of the batter in the refrigerator. This remaining batter becomes the frosting for the cake. Bake in 350 degree oven until a toothpick inserted in the center comes clean (approximately 20 to 30 minutes). Do not overbake. Cool on rack. Remove from pan and frost with remaining batter. (Cake is delicate--use plastic wrap to facilitate handling.)