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Chocolate Surprise Cake
Submitted by Blugino
Filling:
Cake:
2½ oz. semisweet choc. 6½ oz semisweet choc.
2 tbs butter 3½ oz butter
1 tbs. Light corn syrup 1/3 tsp. Salt
5 drops choc flavoring oil
1 tbs vanilla
1 tbs water
4 large eggs separated
1/3 cup unbleached flour
1 cup of sugar
2½ oz. semisweet choc. 6½ oz semisweet choc.
2 tbs butter 3½ oz butter
1 tbs. Light corn syrup 1/3 tsp. Salt
5 drops choc flavoring oil
1 tbs vanilla
1 tbs water
4 large eggs separated
1/3 cup unbleached flour
1 cup of sugar
Filling: In a small cup set over hot water, melt together
the 2½ oz. semisweet chocolate, butter, and corn syrup. Stir till smooth,
then cool in the refrigerator till the mixture is solid enough to form into
balls. Form into six balls, set the balls on a plate and place in the freezer
for at least 30 minutes.
Cake: Preheat the oven to 350 o. Lightly grease an extra
large muffin tin. Sprinkle with flour.
In a double boiler, melt the 6½ oz semisweet chocolate,
stir
in the butter until it's melted and the mixture is smooth.
Add the chocolate flavoring oil, vanilla, water, egg yolks, flour, and ½ cup
of sugar. Stir until well blended.
In another bowl, beat the egg whites until frothy. Add the
remaining ½ cup of sugar gradually and beat until soft peaks form. Fold half
the egg white mix into the chocolate mixture, being sure to get all the way to
the bottom of the bowl. Gently fold in the remaining egg whites.
Place a heaping half cup of mix into each muffin cup.
Gently smooth the batter and put one frozen filling ball into each cup. Top
with the remaining batter.
Bake for 20 to 25 minutes; they'll puff up and crack along
the top. Remove from the oven and turn them out (over) on a cooling rack.
Serve immediately with ice cream and/or whipped cream.