GIFT-WRAPPED CHOCOLATE CAKE
Family and friends will be impressed when you present this rich, glazed cake from our Test Kitchen.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- Line the bottom of a 9-in. springform pan with foil; grease foil and sides of pan with 2 teaspoons butter; set aside. Melt remaining butter. In a large bowl, beat butter and sugar. Add egg yolks, one at a time, beating well after each. Beat in the water, oil and vanilla; mix well. Combine flour and cocoa; gradually add to egg mixture. Stir in pecans., In another large bowl, beat egg whites on medium speed until foamy. Add cream of tartar and salt; beat on high until stiff peaks form. Fold into chocolate mixture. , Pour into prepared pan. Bake at 350° for 45-50 minutes or until top begins to crack slightly and a toothpick comes out with moist crumbs. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate over night., To assemble, invert cake onto a waxed paper-lined baking sheet. Remove foil; set aside. In a heavy saucepan, heat chocolate and cream over very low heat until chocolate is melted (do not boil); stir until smooth, Remove from the heat. Cool if necessary until mixture reaches spreading consistency., Slowly pour over cake, smoothing sides with a metal spatula to evenly coat. Chill until set. Carefully transfer cake to a flat serving plate. Top with Chocolate Bow. Refrigerate leftovers.
Nutrition Facts :
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