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A truly decadent, gluten free cake with amazing flavor. Great for the true chocoholic!
Decadent Chocolate Cake
8 oz. semisweet chocolate
8 oz. milk chocolate
4 oz. white chocolate
1 cup butter
1 tbs orange zest
9 eggs
1 cup sugar
Unsweetened cocoa
3/4 cup chopped walnuts (optional)
Chocolate Glaze (below)

1/2 cup heavy whipping cream
3 tbs butter
4 oz semi sweet chocolate
4 oz milk chocolate

Whole Strawberries sliced or any other in season fruit (optional)
Heat oven to 350°. Butter 9” spring form pan and line bottom with buttered wax paper. Dust pan with cocoa. Over low heat in a saucepan slowly melt butter and chocolate. Stir in zest and let cool. Separate eggs into two large bowls. Beat yokes about 1min. and slowly add sugar until yokes are a lemon color. Beat whites until thick and they begin to peak, add cooled chocolate to yokes and blend. Pour egg whites into chocolate mixture and fold gently until blended. Pour batter into pan and bake for 45 min. Test to make sure center is cooked, but be careful not to overcook. Cool ½ hour and then turn onto serving plate.

For the Glaze
Simmer cream and butter, reduce heat, add both chocolates and stir until smooth. Let stand until cool but still pourable. Arrange strawberries on top of cake and drizzle glaze over everything. Refrigerate 1 hour to set glaze. Remove about 1 hour before serving and serve at room temperature.

* Serve left over glaze in a wine glass, with a spoon, next to your cake in case your guests would like more on their cake.

Servings: 8-10

Nutritional information per serving

No nutrition information available

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