Bensons Deep Dark Chocolate Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 7 ounces bittersweet chocolate
• 1 cup unsalted butter, room temp
• 1 cup sugar
• 6 large eggs, separated
• 3 tablespoons cake flour
• 3 tablespoons unsweetened cocoa powder
• 1 cup finely ground walnuts or 4 ounces walnuts
• 1 pinch cream of tartar
• 4 ounces semisweet chocolate
• 1/4 cup whipping cream
• 2 1/2 tablespoons honey

Recipe

• 1 chop your chocolate in small pieces ( be careful of your fingers ).
• 2 for cake:.
• 3 preheat oven to 350°f generously brush a 12 cup bundt pan with melted butter. dust the pan with flour. melt chocolate on top of a double boiler over simmering water, and cool down.
• 4 use electric mixer, cream butter in large bowl until smooth. add sugar and beat until fluffy.
• 5 add egg yolks 1 at a time, beating well after each addition.
• 6 sift flour and cocoa into small bowl, blend into butter mixture.
• 7 add melted chocolate and nuts and mix well.
• 8 using your electric mixer again, fitted with clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry.
• 9 fold 1/4 of whites into the batter to lighten.
• 10 gently fold in remaining whites.
• 11 transfer batter to prepared pan. bake until top of cake forms crust but centre remains moist, about 50 minutes ( cake will not rise to top of pan ).
• 12 transfer pan to rack. immediately run a small sharp knife around cake pan sides and centre hold to loosen.
• 13 cool 15 minutes ( cake will fall).
• 14 turn cake out onto plate; cool. ( can be prepared 1 day ahead.).
• 15 cover and let stand at room temperature.
• 16 glaze.
• 17 pour glaze over top of cake allowing the glaze to run down sides.
• 18 let stand 2 hours @ room temp -- and serve.