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Chocolate Fantasy

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Adjust Servings:
8 oz semisweet chocolate, coarsely chopped
1 tbsp. plus 8 tbsp. (1 stick) unsalted butter
room temperature, seperated Large eggs
3/4 cups Sugar
2 tsp Vanilla extract
1/2 tsp salt
Chocolate Ganache Icing
1/2 cup heavy cream
8 oz semisweet chocolate, chopped
fresh raspberries
whipped cream

Chocolate Fantasy

  • Eggetarian
    • 45 mins
    • Serves 4
    • Medium


    • Chocolate Ganache Icing

    How to Make It

    1. Preheat the oven to 350°F. Grease a 9-inch springform pan with 1 tbsp. of the butter.
    2. Use some flour to dust the pan. Tap out any excess flour.
    3. Make the Cake: Melt chocolate with the 8 tbsp. butter in the microwave. Stir until creamy and smooth.
    4. Beat the egg yolks, sugar, and vanilla in a bowl with an electric mixer until thick, about 3 minutes, scraping sides of the bowl occasionally.
    5. In another bowl, beat the egg whites and salt until the mixture is stiff, about 2 minutes.
    6. Gradually add the melted chocolate to the yolk mixture.
    7. Fold in the egg whites.
    8. Pour the batter into the springform pan. Bake for 30 to 40 minutes. Cool cake on a wire rack.
    9. Make the Chocolate Ganache Icing: Bring cream to a simmer in a saucepan. Add the chocolate and let stand for 5 minutes. Stir until ganache is smooth. Cool slightly. Spread 1 1/2 cups of the ganache over the cake.
    10. Garnish cake with raspberries and whipped cream.


    Chocolate is a member of the Malvaceae family. Okra and cotton are also in the Malvaceae family.

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