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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 20 |
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This cake is one of the richest chocolate cakes I have ever had, your eyes will be bigger than your tummy, and you will be tempted to slice a big piece, but you probably won't be able to eat it all, my advice would be to start with small, thin slices. :)The chocolate curls for garnish are very important to the pure decadence of this cake. This will feed a large group, considering the small slices. Cook times are approx. Ingredients:
8 ounces dark semi-sweet chocolate, broken into squares |
1/2 cup unsalted butter |
2/3 cup milk |
1 1/4 cups light brown sugar |
2 teaspoons vanilla extract |
2 eggs, separated |
2/3 cup sour cream |
2 cups self rising flour |
1 teaspoon baking powder |
1/4 cup seedless raspberry jam |
1/4 cup brandy |
14 ounces dark semi-sweet chocolate, broken into squares |
1 cup unsalted butter |
1 cup heavy cream |
8 ounces dark semi-sweet chocolate, broken into squares |
plain chocolate curls, to garnish |
white chocolate curls, to garnish |
chocolate dipped gooseberries (optional) or raspberries (optional) |
Directions:
1. Preheat oven to 350°F Grease and line the bottom of a deep 9-inch springform pan.
2. Place the chocolate, butter and milk in a saucepan. Heat gently until smooth. Remove from heat, beat in sugar and vanilla, then cool.
3. Beat egg yolks, and sour cream in a bowl, then beat into the chocolate mixture. Sift the flour and baking powder over the surface and fold together. Whisk the egg whites in a grease-free bowl until stiff; fold into mixture.
4. Scrape into the prepared pan and bake for 45-55 minutes or until firm to the touch. Cool in the pan for 15 minutes, then invert pan on a wire rack to cool.
5. Slice the cold cake horizontally into 3 even layers. In a small saucepan, warm the jam with 1 tbls. of brandy, then brush over top of two of the layers. Heat the remaining brandy in a saucepan with the chocolate and butter, stirring until smooth. Cool until beginning to thicken.
6. Spread the bottom layer of the cake with half the chocolate filling, taking care not to disturb the jam. Top with a second layer, jam side up, and spread with the remaining filling. Top with the final layer and press lightly. Let set.
7. To make topping, heat the cream and chocolate together in a saucepan over low heat, stirring frequently until the chocolate has melted. Pour into a bowl, let cool, then whisk until mixture begins to hold its shape.
8. Spread the top and sides of the cake with the chocolate topping. Decorate with chocolate curls, and chocolate gooseberries or raspberries.
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