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Category: Cakes
Prep Time: Cook Time: Total Time:
Chocolate Cake
4 1/2 oz bittersweet chocolate, coarsely chopped
3 oz (6 tbsp) unsalted butter
1/2 cup dark rum
3 large eggs, separated
1/2 plus 1/3 cup granulated sugar
3/4 cup all-purpose flour
Pinch of kosher salt
Chocolate Glaze
3/4 cup heavy whipping cream
6 oz bittersweet chocolate, chopped
To make the cake: Preheat the oven to 350. Line the bottom of a 9-inch round cake pan with parchment paper.
Melt the chocolate, butter, and rum together in a double boiler. Whisk until smooth and set aside to cool to lukewarm.
Combine the egg yolks and 1/2 cup of the sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 3 minutes. Reduce the speed to medium-low and mix in the chocolate mixture until blended. Add the flour and salt and mix until blended.
Wash and dry the whip attachment. Put the egg whites in a clean mixer bowl, fit the mixer with the clean whip, and beat on medium speed until frothy. Increase the speed to high and whip until soft peaks form. Slowly add the remaining 1/3 cup sugar and whip until stiff peaks form.
Using a spatula, fold half of the egg whites into the chocolate batter. When they are almost completely incorporated, fold in the remaining egg whites just until no white streaks remain. Gently spread the batter into the prepared pan.
Bake until a skewer inserted into the center comes out clean, about 35 minutes. Let cool to room temperature. Line a baking sheet with parchment paper. Run a knife around the inside edge of the cake pan to loosen the cake, invert a wire rack on top of the cake, and invert the pan and rack together. Lift off the pan. Place the icing rack on the prepared baking sheet.
To make the chocolate glaze: In a small, heavy saucepan, bring the cream to a boil over high heat. Remove from the heat, add the chocolate, and whisk until smooth. Let the glaze cool until it thickens slightly but is still pourable, 30 to 60 minutes.
Slowly pour the glaze evenly over the top of the cake, allowing it to run down the sides. When the glaze stops dripping, use a large metal spatula to transfer the cake to a platter. Let the glaze continue to set before serving, about 1 hour.
Cut the cake with a hot, dry knife. Serve with chantilly cream.
Chantilly Cream
1 cup heavy (whipping) cream
3 tbsp sugar
1/2 tsp vanilla extract
Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use. (Makes 2 cups)
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RUM LACED CHOCOLATE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Chocolate Cake
4 1/2 oz bittersweet chocolate, coarsely chopped
3 oz (6 tbsp) unsalted butter
1/2 cup dark rum
3 large eggs, separated
1/2 plus 1/3 cup granulated sugar
3/4 cup all-purpose flour
Pinch of kosher salt
Chocolate Glaze
3/4 cup heavy whipping cream
6 oz bittersweet chocolate, chopped
To make the cake: Preheat the oven to 350. Line the bottom of a 9-inch round cake pan with parchment paper.
Melt the chocolate, butter, and rum together in a double boiler. Whisk until smooth and set aside to cool to lukewarm.
Combine the egg yolks and 1/2 cup of the sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 3 minutes. Reduce the speed to medium-low and mix in the chocolate mixture until blended. Add the flour and salt and mix until blended.
Wash and dry the whip attachment. Put the egg whites in a clean mixer bowl, fit the mixer with the clean whip, and beat on medium speed until frothy. Increase the speed to high and whip until soft peaks form. Slowly add the remaining 1/3 cup sugar and whip until stiff peaks form.
Using a spatula, fold half of the egg whites into the chocolate batter. When they are almost completely incorporated, fold in the remaining egg whites just until no white streaks remain. Gently spread the batter into the prepared pan.
Bake until a skewer inserted into the center comes out clean, about 35 minutes. Let cool to room temperature. Line a baking sheet with parchment paper. Run a knife around the inside edge of the cake pan to loosen the cake, invert a wire rack on top of the cake, and invert the pan and rack together. Lift off the pan. Place the icing rack on the prepared baking sheet.
To make the chocolate glaze: In a small, heavy saucepan, bring the cream to a boil over high heat. Remove from the heat, add the chocolate, and whisk until smooth. Let the glaze cool until it thickens slightly but is still pourable, 30 to 60 minutes.
Slowly pour the glaze evenly over the top of the cake, allowing it to run down the sides. When the glaze stops dripping, use a large metal spatula to transfer the cake to a platter. Let the glaze continue to set before serving, about 1 hour.
Cut the cake with a hot, dry knife. Serve with chantilly cream.
Chantilly Cream
1 cup heavy (whipping) cream
3 tbsp sugar
1/2 tsp vanilla extract
Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use. (Makes 2 cups)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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