Frozen Chocolate Rapture Cake
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 12-14
Ingredients
- 1⁄2 cup butter
- 4 ounces semisweet chocolate
- 2 ounces bitter chocolate
- 1⁄2 cup sugar
- 3 tablespoons flour
- 4 eggs, divided
- 1 cup whipping cream
- 1 tablespoon icing sugar
- 1 tablespoon coffee-flavored liqueur
Hot Fudge Sauce
- 1⁄2 cup coffee (very hot brewed)
- 1⁄2 cup sugar
- 3⁄4 cup cocoa
- 1⁄2 cup light corn syrup
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons butter
Directions
- Preheat oven to 325.
- Melt the butter and chocolate in a double boiler. Remove from heat and add sugar, flour and egg yolks to the chocolate.
- Beat egg whites till stiff peaks form, then gently fold into chocolate. Pour into a prepared 9" springform pan and bake for 25 minutes. Cool, then chill.
- Beat whipping cream until soft peaks form. Add icing sugar and liqueur to cream and spread over cake. Chill for 2 hours.
- Spoon hot fudge sauce over the cake and place in freezer for 2 hours or longer. (You may not need to use the whole chocolate sauce) Remove from the freezer 10 minutes before serving.
- Hot Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
- Place the chocolate and butter in a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended.
- This sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce keeps for 3 weeks in the fridge or 3 months in the freezer.
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