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Death By Chocolate Cake

Death By Chocolate Cake

  • Prep

    6 h 20 m
  • Cook

    15 m
  • Ready In

    6 h 35 m
MARBALET

MARBALET

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 816 kcal
  • 41%
  • Fat:
  • 69.3 g
  • 107%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 336 mg
  • 112%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Brush the ladyfingers with rum and use them to line the bottom and sides of a 10 inch spring form pan.
  2. 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.
  3. 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.
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Reviews

jared
10

jared

11/21/2005

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 hurry. 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!

Wurgler
7

Wurgler

2/4/2006

Rich and Yummy... And if you use the Spring Form Pan as directed it unmolds easily.

Beverly Jane
5

Beverly Jane

5/18/2009

Couldn't resist. I just gained 20 lbs by reading the ingredients. Hugs & Love to the designer. BJ

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