Chocolate Seduction Cake

Chocolate Cake photo

Ingredients:

  • 10 oz. semisweet chocolate, broken into bits
  • ½ cups butter, cut into pieces
  • 6 whole medium eggs, room temperature
  • ½ teaspoon good vanilla
  • 2-½ teaspoon Creme de Cacao liqueur
  • 1-½ cup chilled fresh whipped cream
  • 1 cup granulated sugar
  • 1-½ tablespoons powdered sugar

Method:

Preheat oven to 375F degrees.

Butter and flour bottom and sides of 8″ springform pan and set aside.

Bring water to boil in double boiler, remove from burner. Melt chocolate and butter in double boiler. Gently work with rubber spatula until smooth.

Contributor’s Note: This step can be done in the microwave for 30 seconds at 300-400 watts. Work with spatula to aid melting, microwave again up to 1 minute, checking each 30 seconds. Then keep warm over pan of warm tap water.

Separate eggs, saving both yolks and whites in separate bowls. Beat egg yolks in large bowl at high speed, gradually adding ¾ cup granulated sugar. Beat until pale yellow and thick, 4-5 minutes. Add chocolate mixture, beat until completely smooth. Add 2 teaspoons Creme de Cacao and vanilla; blend well.

In a separate bowl, beat egg whites at high speed until soft peaks form. Gradually beat in ¼ cup granulated sugar. Beat until stiff but not dry. Use a fork to thoroughly mix the egg whites into chocolate mixture. Pour evenly into springform pan and smooth the top with a rubber spatula.

Place on rack in lower third of oven. Bake 15 minutes then reduce temperature to 350F degrees and bake another 15 minutes. Reduce heat again to 250 degrees and bake 30 minutes longer.

Total baking time: 1 hour.

Turn off oven, prop open door and leave cake inside for 30 minutes.

Remove cake from oven and place a damp paper towel on cake top, let stand 5 minutes.

Remove toweling and cool completely. Dome of cake will crack and collapse. Press lightly to smooth. Remove springform sides and transfer cake to serving platter.

For the whipped cream—

Using a high speed blender, whip whipping cream on high until soft peaks form. Gradually add ½ teaspoon creme de cocoa and powdered sugar; beat until stiff.

Garnish each portion of cake with a dollop of cream.