Bensons Deep Dark Chocolate Cake

Submitted by Chef Hamturo

"This classic dessert was made from scratch and served proudly in the restaurant in New York known as Benson's Steak House. I got it out of a Bon Apetite magazine many years ago."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 8

ingredients

• 198.44 g bittersweet chocolate
• 236.59 ml unsalted butter, room temp
• 236.59 ml sugar
• 6 large eggs, separated
• 44.37 ml cake flour
• 44.37 ml unsweetened cocoa powder
• 236.59 ml ground walnuts, chopped fine
• 0.25 ml cream of tartar

• glaze

• 113.39 g semisweet chocolate
• 59.14 ml whipping cream
• 36.97 ml honey
• 28.34 g port wine

directions

1. Chop your chocolate in small pieces ( be careful of your fingers ).

2. For Cake:

3. Preheat oven to 350°F Generously brush a 12 cup bundt pan with melted butter. Dust the pan with flour. Melt chocolate on top of a double boiler over simmering water, and cool down.
4. cream butter in large bowl until smooth. Add half the sugar and beat until fluffy.
5. Add egg yolks 1 at a time, beating well after each addition.
6. Sift cake flour and cocoa into small bowl, blend into butter mixture.
7. Add melted chocolate and nuts and mix well.
8. Egg whites.
9. ---------------.
10. beat egg whites with cream of tartar in medium bowl until soft peak, and then beat some more adding sugar to a stiff peak.
11. Fold 1/4 of whites into the batter to lighten.
12. Gently cut,fold, turn to make a light airy batter.
13. Transfer batter to prepared pan. Bake until top of cake forms crust but centre remains moist, about 50 minutes
14. ( cake will not rise to top of pan ).
15. Transfer pan to rack. Immediately run a small sharp knife around cake pan sides and centre hold to loosen.
16. Cool 15 minutes ( cake will fall).
17. Turn cake out onto plate; cool. ( Can be prepared 1 day ahead.).
18. Cover and let stand at room temperature.
19. Glaze.
20. melt chocolate add in port wine if you have then add cream and honey.
21. Pour glaze over top of cake allowing the glaze to run down sides.
22. Let stand 2 hours @ room temp -- and serve.