24 November 2011

Decadent Chocolate Cake

Chocolate Raspberry Mosaic

From Denny:  Go shopping online for a kitchen range and end up with a great recipe find from Wolf SubZero.  Of course, without a photo to go with the recipe I went looking over at flickr for a chocolate cake montage and check out this lucious photo, available with embed code with all rights reserved.

This chocolate cake uses high end chocolate, just perfect for the discriminating tastes for the holidays.

Happy Thanksgiving!  Thank you for your support this year on this blog and all the others too! :)

Decadent Chocolate Cake

Makes: 1 cake


1 cup butter
1/4 cup coffee-flavored liqueur
1 teaspoon vanilla
1 pound high quality chocolate (55% to 60% cocoa), broken into pieces
7 eggs, at room temperature
1 cup sugar
1/2 cup cocoa
1 tablespoon flour
1/3 cup whipping cream
3 ounces high quality chocolate, chopped

Preheat convection oven at 325°F. Very liberally grease 9-inch springform pan.

In 4-quart sauce pan over low heat, melt butter. Add liqueur and vanilla. Stir in chocolate and continue to stir until completely melted.

In a mixing bowl of the mixer fitted with the whip attachment, mix eggs with sugar on speed 2 until combined.

Add cocoa and flour. Blend in a third of melted chocolate mixture into the mixer bowl. Continue to mix on speed 2 for about 10 seconds.

Add remaining chocolate to egg mixture and mix until combined.

Pour into prepared pan. Bake 40 to 45 minutes or until cake levels out in the pan. Remove sides while still slightly warm. Cover and chill in refrigerator.

To make the ganache:  Heat cream in 1-quart saucepan over low heat until hot, but not boiling. Remove from heat.

Stir in chocolate until melted. Let stand about 5 minutes. (It will thicken as it stands.)

Spread ganache onto top and sides of chilled cake. Refrigerate cake about 1 hour or until chocolate is set.

Store covered in refrigerator.

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