This rich and decadent recipe for chocolate delight dessert includes achocolate filling and a chocolate glaze. The cake is moist and tender consisting ofsemisweet chocolate, butter, granulated sugar, eggs, and all-purpose flour. Thefilling is made of semisweet chocolate, heavy cream, sugar, vanilla extract, andchocolate liqueur. While the glaze is made of sugar, semisweet chocolate, waterand butter. This is aluxurious recipe that makes an elegant dessert for a romanticdinner. It also makes the perfect birthday cake for an indulgent treat. Before making the batter, grease the pans and sprinkle with a thin layerof cocoa powder. Make sure that the oven rack is in the center of the oven and
turn the oven on to 350 degrees F to preheat it. For best results, have all theingredients at room temperature before starting. Sift the flour for a more precisemeasurement. Spoon on the sifted flour onto the measuring cup and level offwith a knife. For a quick and convenient preparation, measure out all theingredients first before assembling them together in the order indicated in therecipe. Do not overbeat the ingredients. Just mix them until they are blendedwell. Too much beating will overwork the flour and result in dry and flat cake. Itwill take more time to blend the ingredients if you are doing so by hand and it willtake faster if you are mixing using an electrical beater. After the cake is baked and cooled, it is split into two. To make a clean andstraight slice, you can use a long strand of unflavored and clean dental floss andstretch it horizontally across the center of the cake then slide down to cut cleanlythrough. Before frosting the cake, make sure it is completely cooled first.Ingredients 4 oz. semisweet chocolate ½ cup butter (softened) ½ cup granulated sugar 4 eggs (separated) ½ cup all purpose flour For the Filling: 6 oz. semisweet chocolate (chopped) ¾ cup heavy cream ¼ cup granulated sugar ½ teaspoon pure vanilla extract 2 tablespoons chocolate liqueur For the Glaze: ½ cup granulated sugar 4 oz. semisweet chocolate 3 tablespoons water 1 tablespoon butter
Preparation Instructions1. Preheat the oven to 350 degrees F. Grease a 9 x 5 in. loaf pan. Melt 4 oz. ofchocolate in a double broiler placed over low heat. Remove from the stove andallow to cool slightly.2. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add themelted chocolate. One at a time, add the egg yolks. In another mixer bowl, andwith freshly washed and dried beaters, beat the egg whites until firm.3. Stir 2 tablespoons of the egg whites into the chocolate mixture. Sprinkle flourover the chocolate mixture and fold in by hand. Fold in the remaining egg whites.Pour batter into prepared pan and bake 35 to 40 minutes or until toothpickinserted into the center of the cake comes clean. Cool the cake in the pan on awire rack for 15 minutes. Use a knife to run around the inside edges of the pan tohelp loosen the cake. Turn the pan upside down on the wire rack to remove thecake. Cool the cake completely on the wire rack.4. To make the filling, place the 6 oz. of chocolate, plus the cream and ¼ cup sugarin a heavy saucepan. Cook, stirring constantly, on low heat until sugar is dissolvedand chocolate is melted. Pour this chocolate mixture into a bowl and let it cool for15 minutes at room temperature. Move to the refrigerator and chill for 1 hour.Remove the filling from the refrigerator and stir in the vanilla and liqueur untilmixture is firm. Cut through the cooled cake, making two pieces. Spread the fillingon top of the bottom cake. Place the second cake on top of this and refrigeratefor 1 hour on the wire cooling rack.
5. To make the glaze, pour the ½ cup sugar, 4 oz. of chocolate, and 3 tablespoonsof water into a heavy saucepan. Cook, stirring constantly, over low heat untilsugar is dissolved and chocolate is melted. Remove from the stove and stir in 1tablespoon butter until melted.6. Remove the cake from the refrigerator and place the cake and wire rack it’ssitting on over a baking sheet with sides. Pour the glaze over the cake and spreadwith a rubber spatula. Let sit for 5 minutes. Refrigerate for about 20 minutes, oruntil the glaze is dry.