Death By Chocolate Cake

Ingredients & Directions


3 pk Ladyfingers 2 1/2 c Heavy cream
1/2 c Dark rum 1/4 c Sugar
1 1/2 lb Butter (no substitutes) 1 ts Vanilla
27 oz Semisweet chocolate chips 2 tb Vegetable oil
12 Eggs

From: John Totels, 25 May 89 00:13:00

Here’s a recipe I recently obtained from a friend who in turn
received it from a friend …. This recipe can be made a week or so
in advance, or so I’m told. It’s more like a mousse than a cake, but
it is indecently rich!

Preparation: Paint outside of the ladyfingers with rum, and place
flat side down, around the sides and on the bottom of a 10 in.
springform pan. Melt butter in medium pan; remove from heat and add
24 oz. of the chocolate bits. Stir until melted; cool slightly. Beat
the egg yokes into the mixture one at a time until all are
incorporated into the chocolate. Beat the egg whites until they form
stiff, not dry, peaks. Fold the whites into the chocolate mixture,
and pour into the lined springform pan. Chill for at least 6 hours.

Whip the cream until thickened and add the sugar and vanilla. Continue
whipping until very stiff. Turn the cake onto a serving platter,
removing the pan sides and bottom (the lady fingers will now be on
top). Spread a layer of whipped cream over the entire cake, then pipe
the rest of the whipped decoratively however you wish around the cake
~ be imaginative! Melt the remaining chocolate chips with the oil in
a double boiler. Cool completely. Dribble the sauce down the sides
of the cake. Garnish with stemmed candied cherries. Store in the
refrigerator.

Should make about 16 servings, or 8 – depending….

Note: If the cake is going to be displayed for any length of time,
you may wish to use stabalized cream, and add 1 teaspoon of dissolved
gelatin to the cake mixture.

One more note: I don’t know to whom the credit goes for this
“slightly” fattening recipe, and I apologize for that. But I am
passing it on to those of you who are in good health. If you are not
in good health, you use this recipe at your own risk – 12 eggs, 2-1/2
cups of cream, 27 oz. of chocolate, 1-1/2 lb. of butter (no
substitutes) – there ought to be a law! Thanks for listening.

Yields
6 servings

Comments are closed