Directions: |
Directions:About 4 hours before serving or early in the day: Preheat oven to 325º. Grease bottom only of 9 in. springform pan. In 2 qt. saucepan over low heat,heat butter,cream and 3/4 c. sugar until butter just melts. Remove from heat, stir in cocoa. Freeze mixture, stirring occasionally,until slightly thickened, about 15-20 mins. In lg. bowl, with mixer at low speed, beat eggs,vanilla & salt just until mixed. Add flour and 3/4 c. sugar. On high speed, beat until very light and fluffy,about 5 minutes. Stir about 1/4 of egg mixture into cooled chocolate mixture then fold all of chocolate mixture into remaining egg mixture. Poor batter into pan. Bake 55 - 60 minutes until cake is firm in center.(cake will be very moist when done; standard tests for doneness cannot be used.) Run thin bladed knife around edge of cake to loosen from side of pan. Cool cake completely in pan on wire rack(cake will fall and leave a deep indentation).Remove side of pan.
Prepare white chocolate glaze: In 1qt. saucepan over very low heat, melt 12 oz. white chocolate,1/3 c. powdered sugar and 1/4c. shortening. Spread over cake.Refrigerate until glaze is firm.
Prepare chocolate leaves: In small saucepan over low heat, melt 6 oz.semisweet choc. chips and 4T. shortening. In another saucepan over low heat melt 3 oz. white chocolate and 1 T. shortening. Rinse and dry 16-20 medium lemon leaves. Spread semisweet or white chocolate mixture on underside of leaves. Refrigerate until firm. Peel each leaf from chocolate. repeat with remaining chocolate. Garnish cake with leaves. |
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