Chocolate Ganache Cake
Whip up this batter ahead of time, then refrigerate until you are ready to bake.
Serves 12
12 oz. bittersweet chocolate
4 eggs
¼ c. butter, soft
½ c. sugar
Melt the chocolate in a double boiler. Separate three of the eggs, reserving the egg whites. Separate the fourth egg and discard the white. Stir in all four egg yolks and butter, set aside. Place the egg whites and sugar into a 5 qt. mixing bowl. Whip until soft peaks form. Fold the egg whites into the chocolate mixture. Mix only until combined. Portion into 12 4-oz. muffin tins. Bake at 365 degrees for 12 minutes. Serve warm.
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