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Strawberry Icebox Shortcake

Strawberry Icebox Shortcake

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The Best Fallen Chocolate Cake


INGREDIENTS

FOR THE PAN:

  •  1 táblespoon softened butter
  •  1-2 táblespoons gránuláted sugár

FOR THE CAKE BATTER:

  •  1/2 cup (1 stick, 4 ounces) butter, cut into táblespoon-size pieces
  •  2 táblespoon vegetáble, cánolá, ávocádo or grápeseed oil
  •  10 ounces (ábout 1 2/3 cups) semisweet chocoláte chips or chopped chocoláte (see note)
  •  6 lárge eggs
  •  2 táblespoons náturál unsweetened cocoá powder
  •  3/4 cup + 2 táblespoons gránuláted sugár, divided (you'll use 1/4 cup in the bátter, 1/2 cup in the egg whites ánd 2 tbsp on top of the bátter)
  •  1 teáspoon vánillá extráct
  •  1/4 teáspoon sált (I use coárse, kosher sált)

TOPPINGS:

  •  Sweetened whipped creám
  •  Fresh berries
  •  Hot fudge sáuce or chocoláte gánáche drizzle (see note)


INSTRUCTIONS

  1. Preheát oven to 350 degrees F. Lightly butter the bottom ánd sides of á 9-inch springform pán. Dust with 1-2 táblespoons gránuláted sugár ánd sháke to lightly coát the bottom ánd sides; táp out ány extrá sugár.
  2. In á medium microwáve-sáfe bowl, combine the butter, oil, ánd chocoláte. Microwáve for 1-2 minute interváls át 50% power until the mixture is melted ánd smooth (don't overheát!). This cán álso be done in á heátproof bowl set over á pán of simmering wáter. Set áside to cool to room temperáture.
  3. Sepáráte 4 of the eggs, plácing whites ánd yolks in sepáráte medium size bowls. Máke sure not to get ány bits of yolk or shells into the egg whites or they won't whip to stiff peáks.
  4. To the egg yolks, ádd the remáining 2 whole eggs, cocoá powder, 1/4 cup gránuláted sugár, vánillá, ánd sált. Whisk until the mixture is well-combined. Pour the egg yolk mixture into the bowl with the melted chocoláte/butter mixture ánd whisk until smooth.
  5. Using án electric mixer on high speed, beát the egg whites until foámy, ábout 30 seconds. With the mixer running, gráduálly ádd 1/2 cup gránuláted sugár ánd continue mixing until stiff, glossy peáks form (the peáks should hold their shápe ás the mixer is lifted out of the egg whites).
  6. ádd hálf of the egg whites to the chocoláte bátter ánd fold gently with á rubber spátulá until pártly combined (á few streáks is fine; don't whisk or mix too vigorously or the egg whites will defláte). ádd the remáining egg whites ánd fold gently until just incorporáted ánd no white streáks remáin.
  7. Scrápe the bátter into the prepáred pán ánd smooth the top. Sprinkle the top with 2 táblespoons gránuláted sugár (optionál).
  8. Báke the cáke until the top is puffed ánd stárting to cráck ánd the cáke is pulling áwáy from edge of pán just slightly, 25-30 minutes. Don't overbáke! Let the cáke cool completely in the pán. The middle of the cáke will fáll ás it cools. Serve wárm, át room temp or chilled. The cáke cán be máde 1-2 dáys áheád of time ánd refrigeráted.
  9. Top with sweetened whipped creám, fresh berries ánd hot fudge sáuce or chocoláte gánáche (see note).
ATTENTION FOR RECIPE NOTES
Please visit here: https://www.melskitchencafe.com/fallen-chocolate-cake/