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Chocolate Sin Recipe

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This recipe for Chocolate Sin, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katrina Loftin Winkel
Added: Thursday, December 4, 2008


10oz. Bittersweet Chocolate
Cup Unsalted Butter cut into 9 pieces
6 Large Eggs, separated at room temperature
1 Cup Sugar
2 tsp. Kahlua or Dark Rum
tsp Vanilla

Whipped Cream topping:

1 cup Whipped Cream, well chilled
2 Tbls. Powdered Sugar

Preheat oven to 375 degrees

Place rack in bottom 2/3 of oven
Butter the sides and bottom of a 9 inch springform pan
Melt chocolate with cup butter, keep chocolate warm over a pan of warm water
Beat egg yolks in large mixer bowl at high speed, gradually adding cup of the sugar. Beat until yolk mixture is pale yellow and thick 4-6 minutes.
Add chocolate mixture to yolk mixture; beat until completely smooth.
Add Kahlua or rum and vanilla; beat until blended.
Beat egg whites in medium mixer bowl at high speed until soft peaks form. Gradually beat remaining cup sugar into whites; continue beating until stiff but not dry.
Fold whites gently but thoroughly into chocolate mixture. Pour batter into reserved pan; smooth top.
Bake 15 minutes; reduce oven temperature to 350; bake another 15 minutes.
Reduce oven temperature to 250; bake 30 minutes longer.
Turn oven off; prop oven door open and allow cake to remain in oven for 30 minutes.
Remove cake from oven and cover top with a damp paper towel; let stand 5 minutes.
Remove toweling and cool cake completely. Dome of cake will crack and collapse. This is normal press top of cake down lightly to smooth top. Remove sides of pan and transfer to serving platter.
Whip chilled cream and sugar and serve with cake. Dust top of cake with powdered sugar.




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