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Bob Bogey Chocolate Chocolate Cake




Source of Recipe


Buddy Cookbook


List of Ingredients




6 ounces bittersweet chocolate, coarsely chopped, see ingredient note

5 ounces (1 1/4 sticks) unsalted butter
2/3 cup dark rum
4 large eggs, separated
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
Pinch of salt

Glaze:
1/2 cup heavy cream
4 ounces bittersweet chocolate, coarsely chopped

Recipe



Preheat oven to 350 degrees.

Butter sides and bottom of a 10-inch-round and 2-inch-deep cake pan. Line bottom with a round of parchment or wax paper.

Melt chocolate, butter and rum in a small pot over very low heat, stirring occasionally to blend.

Combine egg yolks and 1/2 cup plus 3 tablespoons sugar in the bowl of an electric mixer. With the whisk attachment, whip egg mixture on high speed for 3 minutes, until thick. Stir chocolate mixture in first, then flour and salt, blending well.

In a second bowl of an electric mixer, whip egg whites on medium speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add remaining sugar and continue beating until stiff but not dry. Beat 1/4 of the whites into the batter, then gently fold in the rest. Pour batter into prepared pan. Bake the cake 30 minutes or until a skewer inserted in the middle comes out clean.

Make glaze: Pour cream in a small heavy-bottomed saucepan and bring to boil over high heat. Remove cream from heat and whisk in the chocolate until smooth. Pour a generous amount of the glaze over the top of the cake, allowing glaze to drip over sides. Use a metal spatula to even top and sides where necessary.

Allow the cake to set at least 1 hour before cutting. If desired, serve with a dollop of whipped cream or scoop of vanilla ice cream. Makes 10 to 12 servings.

Ingredient note: The Guittard chocolate we used comes in small discs, which makes for easy melting.