Title: Drunken Chocolate Cake
Categories: Cake Chocolate
Yield: 8 Servings

6	oz	Bittersweet chocolate; coarsely chopped
5	oz	Sweet butter; 1 1/4 sticks
2/3	c	Dark rum
4	lg	Eggs; separated
1 1/4	c	Sugar
1	c	Flour
	pn	Salt
1		Chantilly cream
1		9-inch round cake pan ---- bittersweet chocolate glaze -----
1	c	Heavy whipping cream
8	oz	Bittersweet chocolate

Recipe by: Stars Desserts - Emily Luchetti - ISBN 0-06-092218-4 Preheat the oven to 350 degrees.

Line the bottom of the cake pan with parchment paper.

Melt the chocolate, butter, and rum in the top half of a double boiler. Set aside to cool to lukewarm.

Combine the egg yolks and 1/2 cup plus 3 tablespoons of the sugar in the bowl of an electric mixer. With the whisk attachment, whip the egg mixture on high speed for 3 minutes, until thick. Decrease to medium-low speed and stir in the chocolate mixture. Stir in the flour and salt.

Put the egg whites in a separate bowl of an electric mixer. With the clean whisk attachment, whip them on medium speed until frothy. Increase speed to high and whip until soft peaks form. Add the remaining sugar and continue beating until stiff. Fold one-third of the egg whites into the chocolate batter. When they are almost completely incorporated, gently fold in the remaining whites. Pour the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, until a skewer inserted in the middle comes out clean.

When the cake is cool, unmold it and frost it with the bittersweet chocolate glaze. Serves 8 to 10.

To make the chocolate glaze: Put the cream in a heavy-bottomed saucepot and bring it to a boil over high heat. Remove the cream from the heat and whisk in the chocolate until it is smooth.

Cool the glaze to room temperature and frost the sides and top of the cake. Allow the cake to rest for at least 1 hour before cutting. Cut with a hot dry knife (dip the knife in hot water and then dry it off).

Serve the cake with Chantilly Cream.

previous

next