Post by JJ Judkins on Feb 25, 2012 13:45:48 GMT -6
Fudgy Rum-Chocolate Cake
Source: Burt Wolf's Table
Makes 10 servings
8 ounces unsweetened chocolate
2 teaspoons instant coffee
2 teaspoons rum
2 tablespoons boiling water
4 eggs
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
2 tablespoons arrowroot
1 cup heavy cream
One 10-ounce package frozen strawberries in light syrup, thawed
One pint vanilla ice cream
One pint fresh strawberries
Preheat the oven to 350 degrees F. Lightly butter and flour an 8-inch
round loose-bottomed cake pan.
Melt the chocolate and allow it to cool to room temperature, about 15
minutes. Place the melted chocolate into a mixing bowl and blend in
the instant coffee, rum, and boiling water.
Break the eggs into a second mixing bowl. Whisk in the vanilla
extract. In a third bowl, mix the confectioners' sugar with the
arrowroot and whisk that mixture into the egg mixture. Using an
electric beater, beat the egg mixture until it is about double its
original volume, that should take about 4 minutes.
In a mixing bowl, beat the heavy cream until it is stiff and stands in
peaks. Combine the chocolate mixture with the egg mixture. Then fold
in the whipped cream. Pour the mixture into the prepared cake pan, and
bake for 1 hour, or until the center of the cake is fully cooked.
Remove the pan from the oven and let cool on a rack. Meanwhile, puree
the defrosted strawberries in a food processor or blender until you
have a sauce.
Cut the cake into slices. Place some of the berry sauce on serving
plates and shake the plates until you have a thin coating of the sauce
covering most of the plate. Put a piece of the cake onto the sauce.
Put a scoop of the ice cream on the cake and garnish each slice with
the fresh berries.
Source: Burt Wolf's Table
Makes 10 servings
8 ounces unsweetened chocolate
2 teaspoons instant coffee
2 teaspoons rum
2 tablespoons boiling water
4 eggs
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
2 tablespoons arrowroot
1 cup heavy cream
One 10-ounce package frozen strawberries in light syrup, thawed
One pint vanilla ice cream
One pint fresh strawberries
Preheat the oven to 350 degrees F. Lightly butter and flour an 8-inch
round loose-bottomed cake pan.
Melt the chocolate and allow it to cool to room temperature, about 15
minutes. Place the melted chocolate into a mixing bowl and blend in
the instant coffee, rum, and boiling water.
Break the eggs into a second mixing bowl. Whisk in the vanilla
extract. In a third bowl, mix the confectioners' sugar with the
arrowroot and whisk that mixture into the egg mixture. Using an
electric beater, beat the egg mixture until it is about double its
original volume, that should take about 4 minutes.
In a mixing bowl, beat the heavy cream until it is stiff and stands in
peaks. Combine the chocolate mixture with the egg mixture. Then fold
in the whipped cream. Pour the mixture into the prepared cake pan, and
bake for 1 hour, or until the center of the cake is fully cooked.
Remove the pan from the oven and let cool on a rack. Meanwhile, puree
the defrosted strawberries in a food processor or blender until you
have a sauce.
Cut the cake into slices. Place some of the berry sauce on serving
plates and shake the plates until you have a thin coating of the sauce
covering most of the plate. Put a piece of the cake onto the sauce.
Put a scoop of the ice cream on the cake and garnish each slice with
the fresh berries.