Deer Valley Resort Area Chocolate Snowball
- 12 ounces semisweet chocolate, chopped in 1/2-inch pieces
- 1 cup strong coffee, hot
- 1 cup granulated sugar
- 3/4 pound (3 sticks) unsalted
- 6 eggs, lightly beaten
- 1 1/2 cups heavy cream
- 2 tablespoons confectioners
- 1/2 teaspoon vanilla extract
- Cake: Heat oven to 350 degrees F. Line a medium (5 or 6 cup, or about 8-inches
diameter) stainless steel bowl with aluminum foil so the foil overlaps the bowl
by 3 to 4 inches.
- Put the chocolate pieces in a saucepan. Pour the hot coffee over it, which
will melt some of the chocolate. Place over medium-low heat; add the sugar and
stir with a wire whisk to dissolve the sugar and any unmelted chocolate. Add
the butter gradually, a dollop at a time, whisking until the butter is incorporated
before adding the next dollop. This should take about 10 minutes. Remove from
- Slowly whisk the beaten eggs into the chocolate mixture. Pour through a
strainer into the foil lied bowl to eliminate any firm bits of egg.
- Bake 50 to 55 minutes, until the batter rises and a cracked top crust forms.
The mixture will still jiggle, like molded gelatin. Resist the urge to bake
it al little more; the butter and chocolate firm up when chilled.
- Let the cake cool. Fold the overlapping foil over the top and refrigerate
at least 8 hours, keeping the cake in the bowl. It will keep up to a week if
refrigerated and well-wrapped in plastic wrap. The cake can also be frozen for
up to a month; thaw in the refrigerator before frosting.
- Frosting: Pull the overlapping foil away from the cake; it will have fallen
in the center. Press the edges down to make what will be the bottom of the cake
even, or cut the edges off with a knife (save for snacking.) Place a flat plate
or cardboard circle over the bowl, invert, and gently remove the rest of the
- Whip the cream with the sugar and vanilla until the cream comes to soft
peaks that hold their shape. Put the cream in a pastry bag fitted with a large
star tip; pipe stars all over the cake. You can decorate the cake with edible
flowers if you wish. If you aren't going to serve it immediately you might
consider using a pastry cream, to keep the whipped cream from separating and
Posted by FootsieBear at recipegoldmine.com
Source: Deer Valley Resort Area - Deer Valley, Utah