Bittersweet Chocolate Cake |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Adapted from Chuck Williams Collection, Simple French Cooking, by Chuck Williams (Time-Life Books, 1996). With the onset of Valentine's Day this recipe sounds like a chocoholics dream! Served with fresh raspberries and whipped cream topping, how could anyone complain? Diana's Desserts is where I found this yummy-looking & sounding dessert. This is also great for Passover. Didn't allow for cooling time. Ingredients:
3 tablespoons cake flour |
1 tablespoon dutch-processed cocoa powder |
2 teaspoons instant espresso powder |
5 ounces bittersweet chocolate, chopped into chunks |
6 tablespoons unsalted butter or 6 tablespoons unsaled margarine, cut into small cubes, at room temperature |
4 eggs, separated |
1/2 cup superfine sugar |
1 teaspoon vanilla extract or 1 teaspoon amaretto or 1 teaspoon rum flavoring or 1 teaspoon rum |
1 cup heavy cream |
2 tablespoons sour cream |
2 tablespoons confectioners' sugar |
1 tablespoon finely grated orange zest |
1 teaspoon vanilla extract or 1 teaspoon amaretto or 1 teaspoon rum flavoring or 1 teaspoon rum |
confectioners' sugar, for dusting |
fresh raspberry (optional) |
Directions:
1. Position a rack in the center of an oven and preheat to 350°F
2. Butter and flour an 8-inch springform pan with 2-inch sides.
3. TO MAKE CAKE:
4. In a bowl, sift together the flour, cocoa and espresso powder.
5. Set aside.
6. Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan.
7. Melt the chocolate, stirring occasionally.
8. Remove the bowl from the heat and stir in the butter, a little at a time, until blended.
9. Let cool slightly.
10. In a large bowl, combine the egg yolks and superfine sugar.
11. Using an electric mixer set on medium speed, beat until creamy, 3 to 4 minutes.
12. Beat in the chocolate mixture until blended.
13. Fold in the flour mixture and then the vanilla or Amaretto or rum flavoring or rum.
14. In another large bowl, beat the egg whites until soft peaks form.
15. Stir one-fourth of the whites into the batter, then fold in the remaining whites just until incorporated.
16. Pour the batter into the prepared pan and level the top.
17. Bake until the top is risen and crusty and a toothpick inserted into the center comes out almost clean, 30 to 35 minutes.
18. The center should be soft and moist.
19. Transfer the pan to a wire rack and cool for 10 to 15 minutes.
20. The top will fall a bit.
21. Remove the pan sides, loosen the cake's edges with a knife, and slide the warm cake onto a serving plate.
22. WHIPPED CREAM TOPPING:.
23. In a bowl, whisk together the cream and sour cream until slightly thickened.
24. Whisk in the confectioners' sugar, orange zest and vanilla or Amaretto or rum flavoring or rum, until soft peaks form.
25. Dust the warm cake with confectioners' sugar.
26. Cut into slices and top with whipped cream topping and serve with fresh raspberries (raspberries are optional).
27. ENJOY!
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