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Since this indulgent special-occasion cake makes 12 servings, it's a perfect dessert to serve at your next party.
Line bottom of springform pan with foil to prevent seepage of water into pan.
Garnish with chocolate curls just before serving. Melt 3 oz. BAKER’S Bittersweet Chocolate as directed on package. Spread with spatula into a very thin layer on baking sheet. Refrigerate 10 min. or until firm but still pliable. Push metal spatula firmly along baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few min. at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curl on a waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert. Store any remaining curls in an airtight container in the freezer for up to 6 months.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This cake turned out great! My only recommendation would be leaving it to cool over night in the fridge. After 4 hours the middle was still a little soft.
A little time consuming, but well worth it. I top it with ganache, and it is out of this world!