Ener-G Recipes

Preheat oven to 340 degrees F. Spray (use gluten-free version) or butter one 10 inch cake pan. In a medium saucepan on low heat, add the butter chopped up into small pieces. When the butter beings melting, add the chocolate chopped up (or chocolate chips). Stir in a continuous motion until the chocolate blends into the butter. Remove from heat and continue to stir until smooth. Let cool slightly. Set aside. In a large bowl, mix together the sugar, cocoa and spices. In a mixing bowl, beat 3 eggs until thickened or frothy. Add the remaining 4 eggs into the cocoa mixture, blend well. Stir in the whipped eggs and vanilla into the cocoa mixture, mix well for a smooth batter. Pour batter into prepared pan and use a spatula to even the top. Place into oven and turn temperature down to 300 degrees. Bake for 55 to 60 minutes, or until the cake springs back when lightly tapped in the center. If you see a fingerprint, it needs 5 more minutes. After baking, let cool completely for about one and a half hours before plating.

NOTE: This cake will sink slightly after cooling, this is normal for this type of cake (don't despair).

HINT: When slicing the cake, use a glass of hot water to dip the knife in. This will assure a more even slicing technique, and will prevent the knife from sticking to the cake. Garnish with warm cherries or any fruit of your choice.