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Decadent Chocolate Cake
Decadent Chocolate Cake
KEEP SCREEN ON
Yield: Makes 1 cake
Ingredients
Ingredients
1 cup butter1/4 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
Ingredients
1/3 cup whipping cream
3 ounces high quality chocolate, chopped
Preparation Method
- Preheat Wolf wall oven on CONVECTION at 325°F.
- Very liberally grease 9-inch springform pan.
- In 4-quart sauce pan over low heat on Wolf electric cooktop, 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 Sub-Zero 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.
- Serve with Peppermint Crème Anglaise.