nutritional information

Per SERVING:

  • Calories: 440
  • Protein: 6 g
  • Total Fat: 33 g
  • Saturated Fat: 20 g
  • Carbohydrates: 32 g
  • Cholesterol: 145 mg
  • Sodium: 50 mg
  • Fiber: 3 g
  • Sugar: 26 g

Ultra-Rich Chocolate Cake

Ultra-Rich Chocolate Cake

Serves 12

This dense, fudgy chocolate cake, coated with whipped cream frosting, is about as indulgent as a cake can be. You can make the cake and frosting a day ahead.
Chocolate Whipped Cream Frosting
  • 4 oz. bittersweet chocolate
  • 1 cup heavy cream
  • 1 Tbs. granulated sugar
Chocolate Cake
  • 8 oz. bittersweet chocolate
  • 2 oz. unsweetened chocolate
  • 6 oz. unsalted butter
  • 5 large eggs
  • 2⁄3 cup granulated sugar
  • 2 Tbs. all-purpose flour
  • 2 tsp. vanilla extract
  • Pinch salt
  1. To make Chocolate Whipped Cream Frosting: Chop chocolate into small pieces, and put in heatproof bowl. In a small saucepan, bring heavy cream just to a boil, taking care not to scald it, and pour over chocolate. Make sure chocolate pieces are covered with cream, and let sit 1 minute. Using rubber spatula, stir until chocolate melts. Cover, and refrigerate at least 4 hours, preferably overnight.
  2. To make Chocolate Cake: Preheat oven to 375F. Spray 10-inch springform pan with nonstick cooking spray, and line bottom with parchment.
  3. Put chocolates and butter in heatproof bowl over simmering water; stir until melted. Set aside to cool to lukewarm.
  4. Beat eggs until foamy. Add sugar 3 or 4 Tbs. at a time, and continue beating until thick and pale yellow. Gently fold in cooled chocolate, flour, vanilla and salt. Pour into prepared pan.
  5. Bake 25 minutes, or until center is almost firm. Cool on rack 10 minutes; remove from pan, and return to rack. When cool, refrigerate. Cake firms when it chills, resembling baked fudge.
  6. To serve, whip cold frosting for 30 seconds to 1 minute, or until spreadable. Ice sides and top of cake.
February 2005

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