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Hotel Crillon Chocolate Cake Recipe

4.3 stars - based on 11 votes
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This recipe for Hotel Crillon Chocolate Cake is from My Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

• 8 oz semisweet chocolate
• 8 oz butter
• I cup sugar
• 2 t vanilla
• 1/2 t salt
• 4 large eggs
Directions:
Directions:
Preheat oven to 325.

Butter at 9" round cake pan, line the bottom with a round of parchment paper cut to fit, butter the paper and dust the pan with cocoa powder, shake out excess.

Roughly chop chocolate and melt with the butter and sugar in a microwave safe bowl. You need to do this carefully in several 30 second increments, stirring in between. Add the eggs one at a time, whisking after each addition. Pour into pan and place in a jelly roll pan, adding a small amount of hot water. Bake about 1 hour and 10 minutes. Remove from the oven and let cool several hours.

Run a sharp knife around the rim, place a cake plate over the top of the pan, and turn it over, banging several times on work surface to dislodge the cake. Leave the parchment round on the cake and refrigerate overnight. Remove from refrigerator and let stand for 30-45 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round and sprinkle top with cocoa powder. Decorate with chocolate shavings if you wish. Serve with a dollop of whipped cream.
Personal Notes:
Personal Notes:
“This is a recipe I've made for years and is a big favorite in our family. It is sinfully rich, a small slice will do. It is originally from Maida Heatter, I've added the salt and vanilla because I think it makes the chocolate flavor pop at little more. Please note, it needs to be refrigerated overnight, so plan to make it the day before. It's easy!”—C.

 

 

 

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