George Clooney Chocolate Cake
1-1/4 cups unsalted butter
3/4 cup cocoa
1 cup sugar
1 tablespoon sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
1 cup cold whipping cream
chocolate curls (optional)
Heat oven to 425 F degrees Grease bottom of 8" springform pan. In medium
saucepan over low heat, melt butter. Add cocoa and 1 cup sugar, stirring
until well blended.
Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks,
one at a time, beating well after each addition.
In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar until
soft peaks form; gradually fold into chocolate mixture.
Spoon batter into prepared pan. Bake 16 to 18 minutes or until edges are
firm (center will be soft).
Cool completely on wire rack (cake will sink slightly in center as it
cools).
Remove side of pan.
Refrigerate cake at least 6 hours.
In small mixer bowl, beat whipping cream until soft peaks form; spread over
top of cake.
Cut cake while cold, but let stand at room temperature 10 to 15 minutes
before serving.
Garnish with chocolate curls, if desired.
Yield 10 servings