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 Posted: Sat Aug 04, 2007 5:29 am
1 1/4 cups Butter
3/4 cup Hershey's special dark cocoa
1 cup plus 1 Tb Granulated sugar, divided
1 Tb All purpose flour
2 tsp Vanilla extract
4 large Eggs, separated
1 cup Hershey's mini kissed
2 tsp Hershey's special dark cocoa
1 (8 oz tub) Whipped topping thawed
Oven Temp ~ 425? Baking Time ~ 15 to 18 Min.
Pan Type ~ 9-inch springform pans
Preheat oven, grease bottom of pan.
Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.
Stir in flour and vanilla; add egg yolks, one at a time, beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.
Bake just until edges are firm (1-inch circle in center will be soft).
With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.
Cover; refrigerate at least 6 hours.
Sift 2 teaspoons cocoa over whipped topping; stir until well blended.
Garnish cake with chocolate topping.
Cut cake while cold; garnish with additional chocolates.
I'll post up some pictures later of this
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Posted: Sat Nov 03, 2007 6:04 pm
mmm...sounds tasty 3nodding biggrin
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