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1
Preheat the oven to 350 degrees F.
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2
Coat a 10-inch cake pan with vegetable cooking spray.
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3
Line the bottom of the pan with a 10-inch parchment paper circle.
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4
Coat the top of the parchment paper circle with vegetable cooking spray.
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5
Place both chopped chocolates in a bowl and melt over a double boiler.
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6
Combine the sugar and water in a 1-quart saucepan and place over medium-high heat.
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Bring to a boil until all of the sugar is dissolved.
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8
Pour the hot syrup into the bowl of melted chocolate.
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Whisk until the mixture is homogenous.
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10
Add the butter and whisk until well mixed.
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11
Using an electric mixer, beat the eggs and sugar until well blended.
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12
Using a rubber spatula, fold this mixture into the chocolate mixture.
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Be careful to mix gently.
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14
Pour the batter into the prepared cake pan.
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15
Place a baking sheet with 1-inch sides in the oven.
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16
Place the filled cake pan on the baking sheet.
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17
Fill the baking sheet with water so the water covers the bottom inch of the cake pan.
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Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.
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19
Remove the cake pan from the oven and allow to cool on a wire rack.
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20
Turn off the oven and let the baking sheet and water cool before you attempt to remove them.
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21
Decoration: If you would like to decorate this cake, you can make chocolate fans or shave a block of chocolate with an apple peeler.
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22
To make chocolate fans, stir the vegetable oil into the melted chocolate.
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23
Spread a thick layer of the chocolate mixture onto a marble or granite surface (or use the back of a cold baking sheet).
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Using a triangle, push across the chocolate surface in a curving motion.
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Place your thumb on one corner of the triangle as you push to catch the chocolate.
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The result should resemble a chocolate fan.
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This takes a little practice and not every fan you make will be usable.
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Have fun with it!
