Chocolate Fudge Cake (A. K. A. Death By Chocolate)

1. 1

   Cake: Place oven rack in lower third of the oven, and preheat oven to 375F (190C).

2. 2

   Butter an 8 inch springform pan, and coat with powdered cocoa.

3. 3

   Melt chocolate and butter in a double boiler over hot, but not boiling, water.

4. 4

   (don't rush this step, chocolate burns easily) Beat egg yolks in a large mixer bowl at high speed, gradually adding 3/4 cup of the granulated sugar.

5. 5

   Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes.

6. 6

   Add melted chocolate mixture to the yolk mixture.

7. 7

   Beat until completely smooth.

8. 8

   Add vanilla and liquor of your choice.

9. 9

   Beat until blended.

10. 10

    Beat egg whites in mdm mixer bowl at high speed until soft peaks form.

11. 11

    Gradually beat remaining 1/4 cup granulated sugar into whites; continue beating until stiff but not dry peaks form.

12. 12

    Fold whites gently but thoroughly into chocolate mixture.

13. 13

    Pour batter evenly into pan; smooth top.

14. 14

    Bake 15 minutes.

15. 15

    Reduce oven to 350F; bake another 15 minutes.

16. 16

    Reduce oven temp to 250F; bake 30 minutes longer (total baking time is 1 hour).

17. 17

    Turn off oven; prop open oven door and allow cake to remain in oven for 30 minutes.

18. 18

    Remove cake from oven and cover top with damp paper towelling; let stand 5 minutes.

19. 19

    Remove towelling and cool cake completely.

20. 20

    Dome of cake will crack and collapse; this is normal - press top of cake down lightly to smooth top.

21. 21

    Remove springform and transfer cake to serving platter.

22. 22

    To make the frosting: Melt chocolate in double boiler over hot but not boiling water.

23. 23

    Using a wooden spoon, mix in sour cream.

24. 24

    Pour over the cake.

25. 25

    Let cool and harden.

* Per serving · 4 servings · Values may vary.