Chocolate Lovers Cake

Make baking for others a family affair this Valentine’s Day with this easy-to-make recipe
cake

Country Crock

Make baking for others a family affair this Valentine’s Day with this easy-to-make recipe.

Ingredients

For the cake:

  • 3/4 Cups butter, such as Country Crock® spread
  • 6 squares (one ounce each) bittersweet chocolate
  • 4 large eggs, separated
  • 1 pinch salt
  • 3/4 Cups sugar
  • 1/3 Cup all-purpose flour

For the glaze:

  • 5 Tablespoons butter, such as Country Crock® spread
  • 10 squares (one ounce each.) bittersweet chocolate

Directions

For the cake:

Preheat oven to 350 degrees F.

Grease a 9-inch round cake pan, then line with parchment or waxed paper; set aside.

Melt 3/4 cup Country Crock® Spread with chocolate in 1-quart saucepan over low heat, stirring occasionally; set aside to cool slightly. Beat egg whites with salt in medium bowl with electric mixer until stiff peaks form; set aside.

Beat egg yolks with sugar in medium bowl with electric mixer until light, about 2 minutes. While beating, slowly add chocolate mixture until blended. Beat in flour. Fold in egg white mixture with spatula just until blended. Pour into prepared pan.

Bake 35 minutes. (Note: Toothpick inserted in center will come out with moist crumbs.) Run knife around rim of cake to loosen cake from sides of pan; cool 15 minutes on wire rack. Remove cake from pan and cool completely.

For the glaze:

Melt the 5 tablespoons of Country Crock® Spread with chocolate in 1-quart saucepan over low heat, stirring occasionally. Spread warm glaze over cake.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.