Total Blackout Cake
Get lost in this fabulous dessert!
For the cake:
- 1 1/2 sticks butter, softened
- 8 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 5 eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla
- 1/4 cup toasted and ground almonds
- 2 tablespoons flour
- 1/2 teaspoon cream of tartar
For the frosting and garnish:
- 8 ounces semi sweet chocolate
- 1/3 cup cream, plus more for whipping
- 1 tablespoon butter
- Cocoa powder for dusting
1. Preheat oven to 350?F. Write your name on a piece of wax paper or parchment. Cut the paper to fit the bottom of a 9" spring form pan. Line the bottom of the pan with the paper, and then butter the paper and the insides of the pan. Sprinkle a couple of tablespoons of flour in the buttered pan. Rotate the pan a few times to distribute the flour and tap out any excess.
2. Melt the butter and chopped chocolate in a small, heavy bottomed saucepan over a very low heat, stirring often. (The low heat is important; if the chocolate gets too hot it becomes grainy). Once the chocolate is completely melted and the mixture is smooth, set aside to cool.
3. Separate the eggs in two large mixing bowls. Combine the egg yolks, sugars and vanilla and beat until smooth, about three minutes. Stir the cooled chocolate mixture into the egg yolk mixture, and then stir in the crushed almonds and flour.
4. Measure the cream of tartar into the egg whites and whisk until soft peaks form. Gently fold the beaten egg whites into the chocolate mixture until well blended.
5. Spread the batter evenly into the prepared spring form pan and bake in the center of the preheated oven for about 30 minutes. The cake will still be slightly soft at the center and fully set around the edges.
6. Cool before turning out onto a serving platter and removing the parchment from what is now the top of the cake. Take a moment to note the name written on the paper and see if it rings any bells. If it does, continue to the next step.
7. Combine the frosting ingredients in a medium saucepan. Cook over low heat, stirring constantly until smooth. Allow to cool and thicken before spreading over cake. Serve with a dollop of whipped cream and a dusting of cocoa powder.
Makes one 9? cake