Silky Chocolate Cake Food
SILKY CHOCOLATE CAKE
This silky chocolate cake is the perfect end to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place the bottom of a 9-inch round springform pan upside-down (concave side down); secure sides of pan. Butter pan, line sides of pan with a long strip of waxed or parchment paper, and butter paper. Wrap bottom of pan securely in aluminum foil. Bring a kettle of water to a boil.
- In a large heatproof bowl set over, not in, a pan of simmering water, melt chocolate; cool to room temperature.
- Using an electric mixer on high, beat eggs, sugar, salt, and rum until thick and foamy and batter holds a trail, about 3 minutes.
- Stir half of the egg mixture into cooled chocolate to lighten it. Fold in remaining egg mixture and whipped cream. Spoon batter into prepared pan and smooth top.
- Place pan in a roasting pan and pour hot water to come halfway up the sides of the pan. Bake until set and firm to the touch, 30 to 35 minutes. (It will look like a cheesecake.) Transfer to a wire rack to cool to room temperature, then refrigerate until well chilled, about 3 hours.
- To serve: Release sides of springform and, using a knife dipped in warm water, cut into thin slices.
SILKY SMOOTH CHOCOLATE FROSTING/ICING
Make and share this Silky Smooth Chocolate Frosting/Icing recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl using an electric mixer at medium speed beat the sugar with butter, melted chocolate and vanilla until combined.
- Add in half and half cream and continue to beat at high speed until smooth and fluffy (you may need to add in a little more cream or milk until desired consisyancy is achelived).
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- Preheat the oven to 350°. Wrap the outside of an 8-by-3-inch round springform pan in heavy-duty foil, then generously butter the inside of the pan. Set the springform in a small roasting pan.
- In a saucepan, combine the butter with the granulated sugar and water and bring to a boil over moderate heat, stirring. Remove from the heat. Add the chocolate and stir until smooth; let cool.
- In a medium bowl, whisk the flour with the eggs until blended. Add to the chocolate batter and whisk until smooth. Pour the batter into the prepared springform pan. Pour enough hot water into the roasting pan to reach halfway up the side of the springform. Bake the cake in the oven for about 1 hour and 15 minutes, or until the top is crusty and a cake tester inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool in the springform on a rack for 20 minutes. Remove the foil and the side of the pan and let the cake cool completely. Dust the cake with confectioners' sugar just before serving.
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- Preheat the oven to 350° and position 2 racks in the middle and lower thirds. Butter three 9-inch round cake pans and line the bottoms with parchment or wax paper. Butter and flour the parchment.
- In a medium bowl, whisk the cocoa with the water until smooth; let cool to room temperature. In a small bowl, combine the egg yolks, eggs and vanilla with one-fourth of the cocoa mixture.
- In a standing electric mixer, stir together the flour, sugar, baking powder and salt. Add the butter and remaining cocoa mixture and mix at low speed just until the dry ingredients are moistened. Scrape down the bowl and beat at medium speed until light and smooth. Add the egg mixture in 3 batches, beating for 20 seconds between additions.
- Divide the batter evenly among the cake pans. Smooth the tops and bake for about 25 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then turn each out onto a rack and peel off the paper. Invert onto another rack and let cool completely.
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