I have featured chocolate cake serveral times, and why is that so? Surely, it is a favorite. I am into searching for a super moist chocolate cake, well should be the best in town. It was good but I still hope to find a better one. Try it yourself!
1 cup semi-sweet chocolate chips
1/2 cup butter
1/2 cup all-purpose flour or cake flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tbs. butter
2 tbs. corn syrup
Heat oven to 325°F.
Grease a spring form pan, 8x2 1/2 inches, or round pan 9x1 inches. Heat 1 cup of chocolate chips and 1/2 cup of butter in a 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in a large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan. Bake spring form 35 to 40 minutes, or round cake pans for 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove bottom of spring-form pan and cool cake completely. Place on serving plate. Heat 1/2 cup chocolate chips, 2 tablespoons butter, and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down the side.