choclate cake from the Penut Gallerie

yummmm, well i have my brownie mixes I cheat with! But you should check out this recipe for chocolate cake...takes 12 eggs! I have made this one twice and instead of lots of flour to make it rise, it uses lots of egg whites. BITTERSWEET CHOCOLATE CAKE 14 ounces semisweet chocolate (dark as you can find) 3 Tablespoons cold water 12 eggs, separate whites from the yolks 2 cups sugar 3/4 pound plus 4 Tablespoons (or 3 1/2 sticks) sweet butter, softened 1 cup flour powdered sugar Preheat oven to 325. Butter and sugar a 10 inch spring form pan. Place chocolate and water in double boilder and melt, whisking until smooth. Let cool slightly. Beat egg yolks with sugar until thick and pale yellow and form a ribbon when they fall from the beater. Fold in warm chocolate. Stir in very soft butter and fold in flour. Mix thoroughly but gently. Beat egg whites til stiff. Stir a large spoonful of the chocolate mixture in the beaten egg whites. Mix well. Pour this mixture into the chocolate mixture, fold together gently. Be careful not to overmix. Pour batter into springform pan. Bake on middle rack for one hour twenty minutes. Cool for fifteen minutes, then remove outer rim of springform pan. Cool completely. Refrigerate. Sprinkle with powdered sugar when ready to serve.

yumm marshmellow fondant

1/4 cup butter

1 (16 ounce) package miniature marshmallows

4 tablespoons water

1 teaspoon vanilla extract

2 pounds confectioners' sugar, divided

1.Place the butter in a shallow bowl, and set aside.


2.Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

3.Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

4.Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.