Chocolate Lovers' Cake – a delicious recipe with I, morsels, eggs, salt, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For CAKE, preheat oven to 350u00b0. Grease 9-inch round cake pan, then line with parchment or waxed paper; set aside.
2
Melt I Can't Believe It's Not Butter!(R) Spread with chocolate in 1-quart saucepan over low heat, stirring occasionally; set aside to cool slightly. Beat egg whites with salt in medium bowl with electric mixer until stiff peaks form; set aside.
3
Beat egg yolks with sugar in medium bowl with electric mixer until light and ribbony, about 2 minutes. While beating, slowly add chocolate mixture until blended. Beat in flour. Fold in egg whites with spatula just until blended. Pour into prepared pan.
4
Bake 30 minutes. (Note: Toothpick inserted in center will NOT come out clean.) Run knife around rim of cake to loosen cake from sides of pan; cool 15 minutes on wire rack. Remove cake from pan and cool completely.
5
For GLAZE, melt I Can't Believe It's Not Butter!(R) Spread with chocolate in 1-quart saucepan over low heat, stirring occasionally. Spread warm glaze over cake.
1279
kcal
Calories
88
g
Fat
104
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup I Can't Believe It's Not Butter!(R) Spread, 1 square semi-sweet chocolate morsels, 4 large eggs separated, 1 pinch salt, and more.
Yes, Chocolate Lovers' Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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