Prep 15 mins
Cook 35 mins
The recipe for this sinfully decadent cake was graciously given to me by Chef Takashi Ito, Executive Chef of The Fairmont Empress Hotel in Victoria, BC, Canada. I went on a hunt for my friend, Chef # 777765, affectionately known as "Seven" in the Kid's Cooking Forum. The story, as I understand it, is that Seven and her husband visited the Empress more than 10 years ago and ate at Kipling's Restaurant in the Hotel. Seven is not a sweet eater, but she tried this dessert anyway, and has been dreaming of it ever since. Kipling's Restaurant has since been closed and re-opened under a new name. Seven mentioned the Chocolate Italiano Cake in one of the forums and I decided to try to get my hands on the recipe for her.
- 1 1⁄4 lbs dark chocolate chips (the best quality you can afford)
- 1 lb butter, melted
- 1 cup sugar
- 1 cup strong coffee
- 7 eggs
- Melt dark chocolate; add melted butter.
- Add sugar into hot coffee and add to chocolate and butter.
- Slowly add eggs while scraping the bowl.
- Line a 8" or 10" spring form pan with aluminum foil.
- Pour mixture into prepared pan.
- Bake at 350º F for 35 minutes.
- Cool completely before removing from pan.
- It’s quite a heavy chocolate cake so I would garnish with a light fruit like pears, strawberries or perhaps a raspberry coulis. Whipped cream or creme Anglaise will go nicely, as well.
- Note: I have never made this, so I do not know how easily it will slice. I think using a hot knife would be a good idea.
I can't rate this, I haven't made it yet. It's going to be for the holidays. I've eaten it, though, and could melt at the thought. Thank you,thank you JKo. I can rate this now. Thank you again, JKo. You're a pal!