Oven, Sheet Tray, Stovetop, Pot (small), Whisk, Mixing bowl
Preheat the oven to 350°F. In a saucepan, melt most of the chocolate (7 oz for 1 cake) & the butter over low heat until smooth.
Separate egg whites from yolks, saving one whole egg for the glaze.
In a large mixing bowl, add the egg yolks & the sugar. Use an electric mixer to whisk until wet & crumbly. Add 1.5 tbsp of water (amount for 1 cake) & continue mixing until smooth.
Mix in the melted chocolate until combined. Add the flour & baking powder. Mix again until smooth.
Use an electric mixer to beat the whites for about 2-4 min until firm. Working in batches, fold the whites into the batter. Mix until everything is combined.
Grease all sides of a cake pan with butter. Line the pan with parchment paper. Pour in the batter & bake for about 35 min at 350°F. Check for doneness by sticking a toothpick in the center, if it comes out clean, the cake is done!
Cool the cake completely. Invert the cake on a plate, then remove the parchment paper.
In a small saucepan, melt the remaining chocolate (1 oz for 1 cake) with heavy cream. Remove from the heat & spread it over the entire surface of the cake. Refrigerate for at least 1 hour until the chocolate sets.
In a bowl, separate the white & yolk of the remaining egg. Add the powdered sugar to the egg whites & whisk until smooth.
Take a square sheet of parchment paper. Fold one corner diagonally to form a triangle. Roll one end to form a cone. Fold the excess leaf inwards.
Fill the cone with the icing & decorate the spooky cake. Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chocolate Ghost Cake" contains 862 Energy, 52 g of Fat, 87 g of Carbohydrates, 13 g of Protein, 8 g of Fiber.