1 1/4 c Unsalted butter
3/4 c HERSHEY’S Cocoa
1 c Sugar; plus…
1 tb Sugar
1 tb All-purpose flour
2 ts Vanilla extract
4 Eggs; separated
1 c Cold whipping cream
Chocolate curls (optional)
Heat oven to 425 F. Grease bottom of 8-inch springform pan. In medium
saucepan over low heat, melt butter. Add cocoa and 1 cup sugar, stirring
until well blended. Remove from heat; cool slightly. Stir in flour and
vanilla. Add egg yolks, one at a time, beating well after each addition. In
small mixer bowl, beat egg whites with remaining 1 tablespoon sugar until
soft peaks form; gradually fold into chocolate mixture. Spoon batter into
prepared pan. Bake 16 to 18 minutes or until edges are firm (center will be
soft). Cool completely on wire rack (cake will sink slightly in center as
it cools). Remove side of pan. Refrigerate cake at least 6 hours. In small
mixer bowl, beat whipping cream until soft peaks form; spread over top of
cake. Cut cake while cold, but let stand at room temperature 10 to 15
minutes before serving. Garnish with chocolate curls, if desired. 10
servings.
Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
10 Servings