I’m definitely in the mood for chocolate this month. The thought of Valentine’s Day makes me want something sweet! This recipe for Tillamook Ultimate Chocolate Cake used to be on the back of the Tillamook Butter box. It was really popular, and when we changed the recipe on the box to a different recipe, many people sent me requests asking for this particular recipe. It’s amazing – rich, creamy, perfect!
Here’s a little tip: You may want to dust the cake with confectioner’s sugar while it’s still warm. It melts a bit and tastes so very good! Share with your Valentine… or eat it all yourself!
Tillamook Ultimate Chocolate Cake
12 oz bittersweet chocolate, chopped
¾ cup Tillamook® Salted Butter, plus 2 teaspoons to grease pan
¾ cup sugar
5 eggs, yolks and whites separated
⅓ cup flour
1 teaspoon cinnamon
Prepared Whipped cream
Preheat oven to 350°. Butter a 9-inch round cake pan. Line bottom with parchment paper, butter paper and sides of pan.
Melt chocolate, butter, and sugar in a large double boiler placed over simmering water. Stir until smooth. Transfer mixture to medium bowl. Let cool 10 minutes.
Beat yolks until blended. Whisk into chocolate mixture until smooth. Combine flour and cinnamon; whisk into chocolate mixture until blended.
Beat whites until stiff peaks form. Stir one third of whites into chocolate mixture to lighten. Gently fold in remaining whites until completely blended.
Pour batter into pan and bake 25 min.
Cool pan on wire rack. Turn cake out onto a plate. Dust with confectioner’s sugar. Cut and serve with whipped cream.