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