Prep 15 mins
Cook 1 hr 30 mins
The ultimate chocolate gratification! Served with chilled champagne, this is the perfect finish to your meal. My husband's very favorite dessert. Cook time includes cooling time
- 2 cups sugar, divided
- 2 cups unsweetened cocoa powder, sifted
- 3 tablespoons baking powder
- 1 teaspoon salt
- 6 eggs, separated
- 1 cup whipping cream
- 8 ounces chopped baking chocolate
- 1⁄2 cup of your choice slightly thinned raspberry jam or 1⁄2 cup strawberry jam
- whipped cream (to garnish)
- fresh berries (to garnish)
- Sift cocoa, sugar, baking powder,& salt together in large bowl and set aside.
- In smaller bowl, whip yolks with remaining 1/2 cup sugar until pale yellow& thick;set aside.
- In third bowl, whip egg whites to stiff peaks; set aside.
- Heat oven to 350¹.
- Gently fold yolks into dry mixture, adding water a tablespoon at a time if necessary.
- Then fold whites into chocolate mixture very gently.
- Spread batter into 2 (8") buttered cake pans.
- Bake about 45 minutes or until toothpick in center comes out clean.
- Remove and cool.
- Remove cake from pans.
- Heat cream in a small saucepan until hot.
- Remove from heat and add chocolate, stirring until smooth and shiny.
- Be sure to keep ganache warm& fluid.
- Spread jam on top of one layer and place other cake on top.
- Pour ganache over cake evenly.
- Refrigerate until set (about 30 min).
- To serve; cut into wedges and garnish with whipped cream& fresh berries.
- For a slightly less decadent version; leave out the whipped cream but use plenty of berries.
WOW, What an intense chocolate flavor with this recipe! This is excellent for those hard core chocolate lover, who enjoy a very intense rich chocolate taste. I halved the recipe for only one cake. Also, 1 1/2 cups of sugar. I did add 2 teaspoons of vanilla, and also increased the sugar too. This is a keeper for sure. My Dad who just loves a bittersweet dark chocolate, I know, will go goo-goo for this. Because I did not have any fruit, I just used whipped cream. As soon as my batteries recharge I will be posting a picture of it. It may be darker then most of yours, because I use a black cocoa. 1/2 of the regular cocoa and 1/2 of black cocoa.