Chocolate Cake (Emeril Lagasse) Recipe

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Chocolate Cake (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
997
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. CHOCOLATE GENOISE
  2. Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper.
  3. Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110 degrees F on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely.
  4. Note: measurements are given by weight for greater accuracy. Cup measures are as follows: scant 1/2 cup sugar; 6 tablespoons cocoa; 1 1/2 cups flour; 1/2 stick butter.
  5. In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 c. or 240 degrees F. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools.
  6. Yield: Enough Buttercream to Frost an 8-inch cake
  7. CHOCOLATE DESIGNS AND CAKE ASSEMBLY
  8. Combine syrup and Kirsch, to taste, for moistening cake.
  9. In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature.
  10. To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.
  11. Yield: 8 to 10 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 996.58 Kcal (4172 kJ)
Calories from fat 469.25 Kcal
% Daily Value*
Total Fat 52.14g 80%
Cholesterol 321.76mg 107%
Sodium 1155.54mg 48%
Potassium 486.22mg 10%
Total Carbs 117.81g 39%
Sugars 71.38g 286%
Dietary Fiber 3.63g 15%
Protein 16.51g 33%
Vitamin A 0.4mg 12%
Iron 6.5mg 36%
Calcium 227.9mg 23%
Amount Per 100 g
Calories 357.17 Kcal (1495 kJ)
Calories from fat 168.18 Kcal
% Daily Value*
Total Fat 18.69g 80%
Cholesterol 115.32mg 107%
Sodium 414.14mg 48%
Potassium 174.26mg 10%
Total Carbs 42.22g 39%
Sugars 25.58g 286%
Dietary Fiber 1.3g 15%
Protein 5.92g 33%
Vitamin A 0.1mg 12%
Iron 2.3mg 36%
Calcium 81.7mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.5
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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