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Source: Fabulous Food Associations

Triple Chocolate Cake
This decadent cake is perfect for special occasions.
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Serves: 12
Prep Time: 30 minutes
Cook Time: 30 to 35 minutes
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1 1/2 cups semi-sweet chocolate chips
1/2 cup plus 2 tablespoons margarine or butter
1/2 cup all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons corn syrup
White Chocolate Glaze:
1/4 cup white baking chips
1 teaspoon butter




Preheat oven to 325°F. Grease round 9-inch pan that is 1½ inches deep.

Melt 1 cup of the chocolate chips and ½ cup of the butter or margarine in heavy 2-quart saucepan over low heat. Stir constantly until smooth. Let the chocolate cool for about 5 minutes.

Stir in the flour and when smooth, add the egg yolks and stir until blended.

In the clean dry bowl of an electric mixer, beat the egg whites on high speed until foamy. Beat in sugar, a tablespoon at a time, until soft peaks form. Fold the chocolate mixture into egg whites. A few white streaks remaining in the batter is acceptable. Spread the batter in pan.

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. The top of the cake will appear dry and cracked.

Cool in the pan for 10 minutes. Run a knife around the edge of pan to loosen and then invert the cake onto a wire rack to cool completely.

Put the cake on a serving plate.

Heat the remaining ½ cup of chocolate chips, the two tablespoons of butter or margarine and the corn syrup over low heat. Stir constantly until chocolate chips are melted.

Spread over top of cake, allowing some to drizzle down side. Let the chocolate glaze harden.

In a small heavy saucepan, melt the white chocolate chips with the butter over low heat. Drizzle over the top of the cake.






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