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Chocolate Cake Deluxe is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1/2 cup strong brewed coffee
8 ounces semisweet chocolate, cut into pieces
1 cup granulated sugar
1 cup unsalted butter
4 eggs
Preheat oven to 350 degrees. Grease a 9 x 5 x 3 inch loaf pan. Line with parchment paper and grease parchment well. In a small saucepan, combine coffee, chocolate, sugar, and butter. Cook over medium heat until butter and chocolate are melted. Stir occasionally. Remove from heat and stir in eggs. Blend well and pour into prepared pan. Bake at 350 degrees for 55 to 65 minutes, or until cake cracks on the sides and is crisp on top. Remove from oven and cool in pan. Cover with foil and refrigerate overnight or up to one week. At serving time, invert chilled cake on platter and peel off parchment.
Topping:
1 cup whipping cream
1/4 cup confectioners sugar
1/4 teaspoon vanilla extract
2 tablespoons shaved semisweet chocolate
Fresh raspberries, for garnish
Fresh strawberries, for garnish
Candied violets, for garnish
Whip cream with sugar and vanilla until soft peaks hold their form. Frost the top of the cake with whipped cream mixture. Dust with grated chocolate. Mound berries at either end of the cake on the plate. Place a few of the berries on top. Stud berry mounds with candied violets and place a few on top of cake. Makes 8 to 10 servings.
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