Bruno's Chocolate Cake - Plain

60 minutes Prep: 20 minutes Cook: 20 minutes

750 calories per serving view nutrition facts

3 small cakes suggest servings

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9	large	eggs	separated, room temp.
1	tablespoon	rum	dark
1/4	teaspoon	vanilla extract
1/4	teaspoon	cream of tartar
8	tablespoons	sugar
12	ounces	chocolate (semi-sweet)	semi-sweet,, melted
6	tablespoons	butter	unsalted, melted
3	tablespoons	cornstarch
2	tablespoons	cocoa powder
2 1/2	ounces	amaretti (almond-flavored wafer cookies)	finely ground

Preheat oven to 375 degrees F.

Butter and flour three 9-inch round cake pans.

Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.

Beat in rum and vanilla.

Beat whites with cream of tartar to soft peaks.

Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.

Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.

Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.

Sift together cornstarch and cocoa; combine with ground amaretti.

Gently fold into the batter.

Divide batter among prepared pans.

Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.

Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly).

Nutrition Facts

Serving Size 236g

Amount per Serving

Calories 750 57% of calories from fat