Cake Recipes
Chocolate Bondage with Lush Chocolate Sauce
Ingredients
Cake
- 1 pound high quality semisweet chocolate
- 4 tablespoons water
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 3 tablespoons granulated sugar
- 10 tablespoons unsalted butter, softened
- 4 egg yolks
- 4 egg whites
Lush Chocolate Sauce
- 8 (1 ounce) squares chocolate
- 1 cup heavy cream
- 1/2 cup granulated sugar
Framboise Chantilly Cream
- 1 cup cream
- 1 tablespoon confectioners' sugar
- 1 1/2 teaspoons Framboise, Chambord or raspberry liqueur*
Instructions
- Butter an 8-inch springform pan. Line with wax paper and butter the paper. Set oven rack in center of oven and preheat oven to 425 degrees F.
Cake
- Chop chocolate fine. Melt chocolate, with the water, in the top of a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first 3 minutes, until only a small solid chunk of chocolate remains).
- Remove from heat and stir until completely melted and smooth.
- Add vanilla extract.
- Whisk in flour, sugar and butter. Whisk in egg yolks, one by one. Batter should be the consistency of frosting.
- Beat egg whites to stiff peaks. Fold into chocolate base.
- Pour into prepared pan and bake 15 minutes.
- Let cool in oven with door ajar.
- Run knife around cake to loosen sides. Remove springform sides. Invert cake onto a serving platter or cake pedestal. Carefully lift off pan bottom and peel away wax paper. The top will sink, forming a basin, as it cools completely.
- Fill basin with Lush Chocolate Sauce.
Lush Chocolate Sauce
- Chop chocolate evenly. In a saucepan, heat half the cream with the sugar until it boils.
- Remove from heat. Add chocolate and stir until it melts and mixture is smooth.
- Add remaining cream and stir until thick and smooth.
- Decorate by piping Framboise Chantilly Cream around the base of the cake. Chill immediately.
- To serve, remove from refrigerator 30 minutes before serving.
- Slice with a knife dipped in hot water, then wiped dry.
Framboise Chantilly Cream
- In a cold bowl and with cold beaters, whip cream, sugar and Framboise to stiff peaks.
- Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours.
Notes
* If you prefer to not use raspberry liqueur, whip the cream, then fold in 1 tablespoon raspberry jam.