Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 350 degrees.
2. Step2
   Butter a 9-inch springform pan; line bottom of pan with parchment or waxed paper. Butter the paper. Wrap outside of pan with foil.
3. Step3
   Stir 12 ounces chocolate and 3/4 cup butter in medium saucepan over low heat until melted and smooth; remove from heat. Cool to lukewarm, stirring often.
4. Step4
   Using an electric mixer, beat egg yolks and 6 tablespoons sweetener in a large bowl until thick and pale yellow, about 3 minutes.
5. Step5
   Fold lukewarm chocolate mixture into yolk mixture. Fold in vanilla.
6. Step6
   Using clean, dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add remaining 6 tablespoons sweetener beating until stiff peaks form.
7. Step7
   Fold whites into chocolate mixture in three additions; pour batter into prepared pan.
8. Step8
   Bake cake until top is puffed and cracked and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
9. Step9
   Cut around pan sides to loosen cake and remove pan sides. Place a 9-inch tart pan bottom or cardboard round on top of cake and invert cake; remove parchment.
10. Step10
    To make ganache, bring whipping cream to a boil; remove from heat just when it is about to boil over. Add 9 ounces chocolate and whisk until melted and smooth. Place cake on rack over baking sheet to catch ganache drips.
11. Step11
    Spread 1/2 cup ganache over top and sides of cake; freeze until almost set, about 4 minutes. Pour remaining ganache over cake; smooth top and sides. Place cake on platter; chill until firm.
12. Step12
    Garnish with chocolate shavings and serve at room temperature.
13. Step13
    Store leftover cake in the refrigerator.