Where are the people who can't really bake but kinda want to .. or get super anxious when they have to bring food with them to a party? . . This cake is SO EASY! And the best part .. it is suppose to crack, fall apart & cave in. . Cake 8 ounces bittersweet chocolate 1/2 cup unsalted butter, at room temperature 6 large eggs 1 cup sugar Whipped Cream 1 1/2 cups heavy cream, very cold 3 tablespoons confectioners' sugar 1 teaspoon pure vanilla extract Cake : Heat the oven to 350°F. . Line the bottom of an 8-inch springform pan with parchment paper. (Do not butter the pan.). . Melt the chocolate in a heatproof bowl set over simmering water in a saucepan. Whisk occasionally to help it melt. . . When melted, remove the bowl from the heat and whisk in the butter until smooth & set aside. . In two small bowls, separate the egg whites and yolks of 4 eggs. . . In a large bowl, whisk 2 whole eggs and the 4 of the egg yolks with 1/2 cup of sugar until combined. . . Slowly whisk the warm melted chocolate into the eggs & sugar mixture & set to the side. . . Using an electric mixer in a SEPARATE bowl, beat the 4 egg whites until foamy, about 2 minutes. . Add 1/2 cup of sugar to the egg whites and beat until soft peaks form (about 5 minutes). . Very gently (key word-gently!) fold the beaten egg whites into the chocolate mixture a little at a time. . Pour cake batter into the pan & bake for about 40 minutes - cake will crack as it cooks ! . Let the cake cool - the center will cave in!! . . . Whipped cream: Whip the cream, confectioners' sugar, and vanilla in a large bowl with electric mixer until whipped cream consistency. . Fill in caved in center of cake with whipped cream & garnish with grated chocolate . Thank you for the recipe!
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