Reviews (2) Add Rating & Review 30 Ratings 5 star values: 6 4 star values: 10 3 star values: 9 2 star values: 3 1 star values: 2 Martha Stewart Member Rating: Unrated 01/03/2012 This cake was delicious. I modified a little by substituting almond extract instead of vanilla. To accompany I added a modified version of chocolate sauce from the Jack Daniels Chocolate Sauce recipe from Mustards Grill in Napa, substituting dark rum. Topped with homemade whipped cream (tiny bit of almond extract instead of vanilla). I agree with the other review that you could substitute some semi for the bittersweet. I'm not a chocoholic, but this is one cake you must make. Martha Stewart Member Rating: Unrated 06/21/2010 i served this cake last night and it was delicious. it was simple to make (even with separating the dozen eggs), the flavor was intensely chocolate, but not overly sweet; in fact, i think you could substitute semisweet chocolate for some of the bittersweet. it was VERY moist. and smooth. i sprinkled slivered almonds over the powdered sugar dusting and served it w/ coffee ice cream, which i don't think was the best pairing. a chocolate sauce or simple whipped cream would have been better.
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Gallery Rich Chocolate Cake Recipe Summary Servings: 10
Ingredients Ingredient Checklist 12 ounces bittersweet chocolate, finely chopped 12 large eggs, separated and at room temperature 2 cups sugar 2 teaspoons pure vanilla extract 1 tablespoon dark rum 3 1/2 sticks unsalted butter, softened and cut into tablespoons 1/4 cup all-purpose flour 1/2 cup unsweetened Dutch-processed cocoa powder, such as Valrhona 1/2 teaspoon salt Powdered sugar, for dusting
Gallery Rich Chocolate Cake
Recipe Summary Servings: 10
Gallery
Rich Chocolate Cake
Rich Chocolate Cake
Rich Chocolate Cake
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 12 ounces bittersweet chocolate, finely chopped 12 large eggs, separated and at room temperature 2 cups sugar 2 teaspoons pure vanilla extract 1 tablespoon dark rum 3 1/2 sticks unsalted butter, softened and cut into tablespoons 1/4 cup all-purpose flour 1/2 cup unsweetened Dutch-processed cocoa powder, such as Valrhona 1/2 teaspoon salt Powdered sugar, for dusting
Directions
Preheat oven to 325 degrees. Grease a 10-inch springform pan with non-stick cooking spray. Place chocolate and 3 tablespoons of water in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth; set aside to cool slightly.
Place egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 3 minutes. On the medium-low setting, add vanilla and rum. Switch to paddle attachment. On medium speed, gradually add the chocolate mixture and the butter, mixing them together until smooth.
Transfer mixture to a large bowl. Sift flour, cocoa, and salt over top of mixture, then fold in; set aside.
Place the egg whites in a clean bowl of an electric mixer fitted with the whisk attachment. Beat the whites until almost-stiff peaks form. Fold them into the chocolate mixture in two additions (being careful not to overmix). Carefully transfer the batter to the pan and bake until puffed, cracked, and set, about 1 hour and 20 minutes.
Remove from oven and let cool completely in pan on wire rack. Just before serving, remove the cake from the pan and dust with powdered sugar.
Reviews (2)
Add Rating & Review 30 Ratings 5 star values: 6 4 star values: 10 3 star values: 9 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 01/03/2012 This cake was delicious. I modified a little by substituting almond extract instead of vanilla. To accompany I added a modified version of chocolate sauce from the Jack Daniels Chocolate Sauce recipe from Mustards Grill in Napa, substituting dark rum. Topped with homemade whipped cream (tiny bit of almond extract instead of vanilla). I agree with the other review that you could substitute some semi for the bittersweet. I'm not a chocoholic, but this is one cake you must make. Martha Stewart Member Rating: Unrated 06/21/2010 i served this cake last night and it was delicious. it was simple to make (even with separating the dozen eggs), the flavor was intensely chocolate, but not overly sweet; in fact, i think you could substitute semisweet chocolate for some of the bittersweet. it was VERY moist. and smooth. i sprinkled slivered almonds over the powdered sugar dusting and served it w/ coffee ice cream, which i don't think was the best pairing. a chocolate sauce or simple whipped cream would have been better.
Reviews (2)
Add Rating & Review 30 Ratings 5 star values: 6 4 star values: 10 3 star values: 9 2 star values: 3 1 star values: 2
Add Rating & Review
30 Ratings 5 star values: 6 4 star values: 10 3 star values: 9 2 star values: 3 1 star values: 2
30 Ratings 5 star values: 6 4 star values: 10 3 star values: 9 2 star values: 3 1 star values: 2
30 Ratings 5 star values: 6 4 star values: 10 3 star values: 9 2 star values: 3 1 star values: 2
5 star values: 6 4 star values: 10 3 star values: 9 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 01/03/2012 This cake was delicious. I modified a little by substituting almond extract instead of vanilla. To accompany I added a modified version of chocolate sauce from the Jack Daniels Chocolate Sauce recipe from Mustards Grill in Napa, substituting dark rum. Topped with homemade whipped cream (tiny bit of almond extract instead of vanilla). I agree with the other review that you could substitute some semi for the bittersweet. I'm not a chocoholic, but this is one cake you must make. Martha Stewart Member Rating: Unrated 06/21/2010 i served this cake last night and it was delicious. it was simple to make (even with separating the dozen eggs), the flavor was intensely chocolate, but not overly sweet; in fact, i think you could substitute semisweet chocolate for some of the bittersweet. it was VERY moist. and smooth. i sprinkled slivered almonds over the powdered sugar dusting and served it w/ coffee ice cream, which i don't think was the best pairing. a chocolate sauce or simple whipped cream would have been better.Martha Stewart Member
Rating: Unrated 01/03/2012
This cake was delicious. I modified a little by substituting almond extract instead of vanilla. To accompany I added a modified version of chocolate sauce from the Jack Daniels Chocolate Sauce recipe from Mustards Grill in Napa, substituting dark rum. Topped with homemade whipped cream (tiny bit of almond extract instead of vanilla). I agree with the other review that you could substitute some semi for the bittersweet. I’m not a chocoholic, but this is one cake you must make.
Rating: Unrated
Rating: Unrated 06/21/2010
i served this cake last night and it was delicious. it was simple to make (even with separating the dozen eggs), the flavor was intensely chocolate, but not overly sweet; in fact, i think you could substitute semisweet chocolate for some of the bittersweet. it was VERY moist. and smooth. i sprinkled slivered almonds over the powdered sugar dusting and served it w/ coffee ice cream, which i don’t think was the best pairing. a chocolate sauce or simple whipped cream would have been better.
All Reviews for Rich Chocolate Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rich Chocolate Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
