1 c Butter; softened
1 1/3 c Sugar
1/2 c Ghirardelli cocoa
1 tb Cognac
6 Eggs; separated
1 c Walnuts; finely ground
DARK COCOA SAUCE
1 c Ghirardelli cocoa
1 3/4 c Sugar
1/2 c Hot water
1/2 c Milk
1 pn Salt
1 ts Vanilla
From: waring@ima.infomail.com (Sam Waring)
Date: Mon, 5 Jun 1995 04:37:38 GMT
Heat oven to 325-F. Cream butter with sugar. Mix in cocoa and cognac. Beat
egg yolks until fluffy; add to cocoa mixture and beat two minutes on
medium. Mix in walnuts. Beat egg whites until soft peaks form. Stir 1/3
beaten egg whites into chocolate mixture to lighten; fold in remain- der.
Spread into buttered 8″ springform pan. Bake at 325 F for about 1 hour or
until firm in the center. Cool in pan before removing. (Cake will sink in
the center.) Spread Cocoa Whipped Cream into indent-ation in center of
cake. Top with Dark Cocoa Sauce, if desired.
Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot water
and mix until smooth. Add milk and salt. Heat to boiling; cook for 2
minutes. Cool. Stir in vanilla. Serve over ice cream, cake or other
desserts.
Yields
12 Servings