French Chocolate Cake

French Chocolate Cake
Ingredients
1/2 cup white sugar
10 (1 ounce) squares semi-sweet chocolate
3/4 cup unsalted butter, cubed
2 teaspoons vanilla extract
5 eggs, separated
1/4 cup sifted all-purpose flour
1 dash cream of tartar
salt to taste




Directions
1.Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9 1/2 inch springform cake tin. Dust with a little sugar, and tap out the excess.
2.Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave the mixture to cool slightly.
3.Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
4.In a large bowl, scrupulously clean and grease free, beat the egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Beat 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
5.Bake for about 45 minutes to 1 hour, until well risen and a skewer inserted into the center of the cake comes out clean. If the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it 's completely cooled as this cake is very fragile.

Great Chocolate Cake

Great Chocolate Cake
Ingredients
14 ounces bittersweet chocolate
3 1/3 tablespoons butter
4 eggs
1 1/2 tablespoons all-purpose flour
1 teaspoon water

Directions
1.Preheat oven to 400 degrees F ( 200 degrees C). Grease and flour one 9 inch round pan.
2.Bring eggs to room temperature and separate.
3.Melt dark chocolate and butter or margarine over low heat.
4.Beat egg yolks, flour, and water. Add the chocolate mixture. Beat the egg whites, and fold into the chocolate batter.
5.Pour into prepared pan, and bake for 20 to 30 minutes.

Too Much Chocolate Cake

Too Much Chocolate Cake
Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips





Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Chocolate Pound Cake II

Chocolate Pound Cake II
Ingredients
1 cup butter
1/2 cup shortening
3 cups white sugar
5 egg whites
5 egg yolks
4 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chopped pecans

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2.Sift together flour, cocoa and salt. Set aside.
3.Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
4.Add flour mixture alternately with milk. Add vanilla.
5.In a separate bowl, beat egg whites until stiff. Fold into cake batter.
6.Pour into a greased and floured tube pan. Sprinkle nuts on top.
7.Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

Chocolate Pound Cake I

Chocolate Pound Cake I

Ingredients
3 cups white sugar
1 cup butter, softened
1/2 cup shortening
3 1/2 cups all-purpose flour
5 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/8 cups milk
2 teaspoons vanilla extract

Directions
1.Preheat oven to 300 degrees F (150 degrees C).
2.Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy.
3.Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour.
4.Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.
5.Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes.
6.Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.