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January 2019

Christmas Cake Recipes

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Double Dark Chocolate Cake with White Chocolate Sauce Recipe

Double Dark Chocolate Cake with White Chocolate Sauce recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Double Dark Chocolate Cake with White Chocolate Sauce recipe  PDF


CAKE 1 c Heavy cream
10 1/2 oz Semi sweet chocolate
chopped in small pieces 2 oz Unsweetened chocolate
chopped in small pieces 5 Eggs
1/3 c Sugar
1 ts Vanilla e tract
FROSTING 4 oz Semi sweet chocolate
5 tb Butter softened
2 tb Bourbon
2 Eggs separated
1 1/2 tb Sugar
SAUCE 5 oz White chocolate
chopped in small pieces 1 c Heavy cream
Serves: 8 12 Preheat oven to 350 F. TO PREPARE CAKE: cut a round of wa paper or parchment to fit the bottom of a 9 inch round cake pan. Butter the pan, fit in the paper, and then butter it. Coat the pan with flour, tapping out the e cess. Bring the cream to a boil in a heavy 3 quart saucepan. Remove it from the heat and stir in both chocolates. Cover the pan and let it stand for 5 minutes. Stir the mi ture until it is smooth. Set aside, uncovered. Combine the eggs, sugar and vanilla in a large bowl. Set the bowl over simmering water and whisk the mi ture constantly until it is hot, about 2 minutes. Remove the bowl from the heat and beat with an electric mi er on moderate, then high speed until the mi ture has tripled in volume, cooled, and it is as thick as a soft meringue, about 8 minutes. With a whisk, stir one third of the egg mi ture into the chocolate. Gently fold in the remainder with a rubber spatula, blending until only a few chocolate streaks remain. Pour the batter into the cake pan and smooth the top. Place it in a larger pan and carefully pour in boiling water to reach halfway up the sides. Bake in the center of the oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 30 minutes in the water, then remove it and place on a rack to cool completely. When it is completely cooled, run a knife around the edge of the pan and invert onto a serving dish. Gently remove the paper. TO PREPARE THE FROSTING: combine the chocolate and butter in the upper part of a large double boiler. Set over simmering water and stir occasionally until they are melted. Remove the pan from the heat and let the mi ture cool for 10 minutes. Add the bourbon and stir whisk in the egg yolks, one at a time. Beat the egg whites to form soft peaks. Gradually add the sugar, beating until stiff peaks form, about 2 minutes. Fold one quarter of the mi ture into the chocolate and blend well. Fold in the remaining whites with a rubber spatula, blending until the whites are barely incorporated. Chill for at least 2 hours. TO PREPARE THE SAUCE: place the white chocolate in the top part of a double boiler over simmering water. Stir until it is melted. Add the cream and stir for a minute. Cool to room temperature. (The sauce can be chilled, then warmed slightly to blend it, then cooled to room temperature for serving.) TO ASSEMBLE THE CAKE: scoop the frosting gently into a pastry tube fitted with a fairly wide (Number 4) star tube. Pipe the mi ture over the top of the cake. You can chill the cake for as long as 2 days. TO SERVE THE CAKE: let it reach room temperature, which will take about 3 hours. Stir the sauce, then pour a small pool onto each serving plate. Place a slice of cake on the sauce.

Double Dark Chocolate Cake with White Chocolate Sauce recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
842 people have voted
Last Reviewed on 2019-01-15



Tuesday, Jan 15 2019 Download & Print Double Dark Chocolate Cake with White Chocolate Sauce recipe  PDF   Christmas Cake recipes RSS   New

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