The Valentines cake I made was a huge hit! The consistency was so moist it was almost like fudge. Yum!! I know the directions seem more complicated. But it wasn’t at all hard, and I’ll definitely be making it again!
- 3/4 cup vegetable spread (I used a light version for the cake body)
- 6 squares (1 oz. ea.) bittersweet chocolate, coarsely chopped, OR 1 cup semi-sweet chocolate chips
- 4 eggs, separated
- Pinch salt
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 5 Tbsp. vegetable spread (here, I substituted a little more than half real butter and the rest light vegetable spread, and added about 1/3 C of powdered sugar)
- 10 squares (1 oz. ea.) bittersweet chocolate, coarsely chopped, OR 1-2/3 cups semi-sweet chocolate chips
- Extra chocolate and mint chips for garnish. I imagine butterscotch would also be yummy!
For CAKE, preheat oven to 350°. Grease 9-inch round cake pan, then line with parchment or waxed paper; set aside.
Melt spread with chocolate in 1-quart saucepan over low heat, stirring occasionally; set aside to cool slightly.
Beat egg whites with salt in medium bowl with electric mixer until stiff peaks form; set aside.
Beat egg yolks with sugar in medium bowl with electric mixer until light and smooth, about 2 minutes. While beating, slowly add chocolate mixture until blended. Beat in flour. Fold in egg whites with spatula just until blended. Pour into prepared pan.
Bake 30 minutes. (Note: Toothpick inserted in center will NOT come out clean.) Run knife around rim of cake to loosen cake from sides of pan; cool 15 minutes on wire rack. Remove cake from pan and cool completely.
For GLAZE, melt vegetable spread (or real butter if you like) with chocolate in 1-quart saucepan over low heat, stirring occasionally. Spread warm glaze over cake.
Optional: Decorate with Chocolate and Mint chips. The mint chips were delicious with it, and my guys were fighting over the pieces with the most green. :)