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Add a photoServings: 10
Ingredients
- 1 1/4 c. Unsalted butter
- 3/4 c. HERSHEY'S Cocoa
- 1 c. Sugar, plus...
- 1 Tbsp. Sugar
- 1 Tbsp. All-purpose flour
- 2 tsp Vanilla extract
- 4 x Large eggs, separated
- 1 c. Cool whipping cream Chocolate curls (optional)
Directions
- Heat oven to 425 F. Grease bottom of 8-inch springform pan. In medium saucepan over low heat, heat butter. Add in cocoa and 1 c. sugar, stirring till well blended. Remove from heat; cold slightly. Stir in flour and vanilla. Add in egg yolks, one at a time, beating well after each addition. In small mixer bowl, beat egg whites with remaining 1 Tbsp. sugar till soft peaks form; gradually fold into chocolate mix. Spoon batter into prepared pan. Bake 16 to 18 min or possibly till edges are hard (center will be soft). Cold completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Chill cake at least 6 hrs. In small mixer bowl, beat whipping cream till soft peaks form; spread over top of cake. Cut cake while cool, but let stand at room temperature 10 to 15 min before serving. Garnish with chocolate curls, if you like. 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 10 servings | |
| Calories 343 | |
| Calories from Fat 225 | 66% |
| Total Fat 25.58g | 32% |
| Saturated Fat 15.19g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 31mg | 1% |
| Potassium 36mg | 1% |
| Total Carbs 25.73g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 21.52g | 14% |
| Protein 4.0g | 6% |
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