Salty and sweet...is there anything better?This recipe comes from "Cooking Light" magazine.
Salted Chocolate Ganache Cake: serves 8 ( 6 points)
1-1/4 c. cake flour
1-1/2 tsp. baking powder
1/2 c. dark brown sugar
1/4 c. butter, softened
1 large egg
3/4 c. FF evaporated milk
1 tsp. vanilla
2 egg whites
3 T. dark brown sugar
2-1/2 oz. dark chocolate, divided
1 T. butter
1/4 tsp. sea salt
Preheat oven to 350. Coat a 9" round cake pan with cooking spray.
Mix flour and baking powder in a small bowl; set aside.
Place 1/2 c. dark brown sugar and 1/4 c. butter in a large bowl; beat with a mixer until well blended. Add egg and mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
Beat egg whites at high speed until foamy. Gradually add 3 T. dark brown sugar, beating until stiff peaks form. Gently fold egg white mixture into flour mixture. Grate 1/2 oz. chocolate and fold into batter. Pour batter into prepared pan and bake at 350 for 23 minutes or until a toothpock inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Chop remaining 2 oz. chocolate and place in a microwave safe dish with 1 T. butter. Microwave for 15 seconds at a time, stirring after each until chocolate is smooth. ( Mine only took 20 seconds) Spoon over cake. Sprinkle with sea salt. Cut into 8 wedges.
1-1/4 c. cake flour
1-1/2 tsp. baking powder
1/2 c. dark brown sugar
1/4 c. butter, softened
1 large egg
3/4 c. FF evaporated milk
1 tsp. vanilla
2 egg whites
3 T. dark brown sugar
2-1/2 oz. dark chocolate, divided
1 T. butter
1/4 tsp. sea salt
Preheat oven to 350. Coat a 9" round cake pan with cooking spray.
Mix flour and baking powder in a small bowl; set aside.
Place 1/2 c. dark brown sugar and 1/4 c. butter in a large bowl; beat with a mixer until well blended. Add egg and mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
Beat egg whites at high speed until foamy. Gradually add 3 T. dark brown sugar, beating until stiff peaks form. Gently fold egg white mixture into flour mixture. Grate 1/2 oz. chocolate and fold into batter. Pour batter into prepared pan and bake at 350 for 23 minutes or until a toothpock inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Chop remaining 2 oz. chocolate and place in a microwave safe dish with 1 T. butter. Microwave for 15 seconds at a time, stirring after each until chocolate is smooth. ( Mine only took 20 seconds) Spoon over cake. Sprinkle with sea salt. Cut into 8 wedges.
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