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Decadent Chocolate Cake Recipe

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This recipe for Decadent Chocolate Cake, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Friday, June 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
cup raisins (After they have soaked, I process them until they are fine.)
cup spirits of choice (Scotch, Grand Marnier, Bourbon, Kahlua, Rum, Amaretto or Kirshwasser - any spirit you prefer or have on hand!)
14 ounces semisweet chocolate (I use about 2 1/2 cups of chocolate chips)
cup water
pound (2 sticks) unsalted butter
6 eggs, separated
1 1/3 cups sugar
9 tablespoons cake flour
1 1/3 cups finely ground blanched almonds (I use the processor)
Pinch of salt

Icing
8 ounces semisweet chocolate (about 1 1/2 cups) chips)
1 cup heavy cream

Directions:
Directions:
Soak raisins overnight in the spirit of choice. Preheat oven to 350 F. Grease and line bottom of 10" or 12" cake pan with waxed or parchment paper, then grease and flour paper. (I use a spring form pan.) Melt 14 ounces of chocolate and butter in the microwave for about 2 minutes on high. Stir well and reheat briefly, if not smooth. Add water and mix well. Beat egg yolks with sugar until thick and creamy. Stir into chocolate mixture. Add flour and ground almond, then raisins and spirits. Mix gently. Beat egg whites with salt until stiff, but not dry. Fold by thirds into chocolate mixture, being careful to deflate the egg white as little as possible. Pour batter into prepared pan, smoothing the top. Bake about 50 minutes. (The cake is a little like a brownie. It will not stick done, and should be moist in the center. Cook it until it just begins to shrink from the sides of the pan.) Let cake rest in pan for 10 minutes before turning out onto a rack to cool.

Icing
Melt chocolate and cream in the microwave. (30 seconds on high. Stir well with a whisk until smooth. It is safer to use as little heat as possible so that the chocolate doesn't overheat and get stiff. If necessary, heat a little longer.) If too thin, cool slightly over ice. Pour over cake, smoothing with a spatula. This icing is more like a heavy glaze. I chill the cake and pour the icing over the cake two or three times to get a smooth finish. For a finishing touch, pipe white chocolate, thinned with heavy cream in any desired design over top of cake.

Number Of Servings:
Number Of Servings:
12 to 14
Personal Notes:
Personal Notes:
This is a very rich cake, really more like a confection. Bake the cake a day or more ahead, wrap and refrigerate until ready to use. Ice the day or so before you plan to use it. It will keep for weeks!

 

 

 

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