Bert Greene's Chocolate Cut Velvet
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 lb imported european sweet chocolate
- 1 tablespoon water
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 tablespoon sugar
- 10 tablespoons unsalted butter, softened
- 4 eggs, separated
- 1 cup heavy cream
- 1 teaspoon Grand Marnier
directions
- Preheat the oven to 425 degrees Fahrenheit.
- Heat chocolate, water and vanilla in the top of a 2-quart double boiler over hot water over low heat. Allow the chocolate to melt very slowly since sweet chocolate, if melted too quickly, can turn into a lump. If this starts to happen, beat in butter immediately. Remove from heat and stir in the flour, sugar and butter.
- Beat egg yolks lightly and whisk into the chocolate mixture. Beat egg whites just until stiff but not dry and fold gently into the chocolate mixture.
- Line a buttered 8-inch springform pan with waxed paper. Butter the paper and pour in the batter.
- Bake for 15 minutes. Turn off the heat and leave the oven door ajar. Cool completely in the oven, about 1 hour.
- Carefully remove the outer rim of the cake pan. Place a serving plate over the cake and invert. Remove the waxed paper.
- Whip cream with the Grand Marnier until stiff. Using a pastry bag, pipe cream over the top of the cake in a lattice pattern. Pipe stars around the base of the cake. Refrigerate.
- Remove the cake from the refrigerator 30 minutes before serving.
- Cut into small pieces as it is very rich.
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