Death By Chocolate Cake

5 Reviews

Prep: 6 hr 20 min
Cook: 15 min
Ready In: 6 hr 35 min

“Ladyfingers, rum, chocolate and cream -- more like a mousse than a cake, but this is still a very rich dessert. Garnish with stemmed, candied cherries. This can be made up to one week in advance -- for a long display time, use stabilized whipped cream and add 1 tablespoon dissolved gelatin to the chocolate mixture.” - by MARBALET

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Metric US

Original recipe yields 1 10 inch spring form pan

Directions

Brush the ladyfingers with rum and use them to line the bottom and sides of a 10 inch spring form pan.
In a medium saucepan over low heat, melt butter. Remove from heat and add 24 oz. of chocolate chips; stir until melted. Cool slightly, then beat egg yolks into the mixture, one at a time, until smooth. In a separate bowl, beat the egg whites with an electric mixer until they form stiff, but not dry, peaks. Fold the whites into the chocolate mixture and pour into the lined pan. Chill in refrigerator for 6 hours.
In a large bowl, whip the cream with an electric mixer until thick. Blend in sugar and vanilla, and whip until stiff peaks form. Invert the chilled cake onto a serving platter and remove the sides and bottom of the pan. Spread a layer of whipped cream over the entire cake, and pipe the remaining whipped cream in a decorative pattern of your choice. In the top of a double boiler, melt the 1/2 chocolate chips with the oil. Cool, then drizzle over finished cake. Refrigerate until serving.

Nutrition

Amount Per Serving (16 total)

Calories
816 cal
41%

Fat
69.3 g
107%

Carbs
43.7 g
14%

Based on a 2,000 calorie diet

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Reviews (5)

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jared

Nov. 21, 2005

"fairly simple to make, but looks fancy and elegant. i thought the proportions for whipped cream made more than the cake couls hold, so it could be cut back some--or just top with cool whip if in a hu..." See morerry. i substitued rum for vanilla in the whipped cream for a touch more of that flavor. i'll definately be using this one again and soon!"