|Decadent Chocolate Cake With Strawberry sauce|
* adapted from Betty Crocker's 40th Anniversary Edition Cookbook
1 c semisweet chocolate chips
1/2 c butter
1/2 c rice flour
4 eggs separated
1/2 c sugar
extra chocolate topping:
1/2 c semisweet chocolate chips
2 tbsp butter
2 tbsp corn syrup
Heat oven to 325 f . grease an 8" spring form pan . In a sauce pan heat the chocolate chips and butter over medium heat until melted . Put aside to let cool for 5 minutes . Add rice flour to melted mixture and stir until smooth . Stir in egg yolks until well blended .
Beat egg whites in a bowl on high until foamy . Add the sugar 1 tbsp at a time until a soft peak forms . Slowly fold in the chocolate mixture to the egg whites . Once blended spread into your spring form and bake for 30-40 minutes . Insert wooden pick after 30 minutes to see if comes out clean if not back in it goes for 5-10 minutes .
In a sauce pan heat up chocolate chips , butter and corn syrup over medium heat until chocolate melts . Spread over top of cake and let drizzle down sides .
I put a strawberry sauce with mine .2 cups Strawberries, enough water to cover strawberries , sugar to taste and cornstarch to thicken .
Wishing my followers a Happy Valentines day .