Bruno's Chocolate Cake

READY IN: 1hr 5mins


  • Cake
  • 9
    eggs, separated, room temperature
  • 1
    tablespoon dark rum
  • 14
    teaspoon vanilla
  • 14
    teaspoon cream of tartar
  • 12
    cup sugar
  • 12
    ounces semisweet chocolate, melted
  • 6
    tablespoons unsalted butter, melted (3/4 stick)
  • 3
    tablespoons cornstarch
  • 2
    tablespoons unsweetened cocoa powder
  • 2 12
    ounces amaretti, finely ground (Italian macaroons)
  • Chocolate Cream
  • 12
  • 4
    ounces semisweet chocolate, melted
  • 2
    cups whipping cream
  • 1
    ounce amaretti, finely ground
  • 2
    tablespoons dark rum
  • 3
    ounces semisweet chocolate, melted
  • 3
    ounces white chocolate, melted
  • unsweetened cocoa powder, to decorate
  • chocolate leaves, to decorate
  • chocolate, balls (small)


  • For cake:
  • Preheat oven to 375 degrees.
  • Butter and flour three 9 inch round cake pans.
  • Beat yolks until lightand slowly disolving ribbon forms when beaters are lifted.
  • Stir in rum and vanilla.
  • Beat whites with cream of tartar in large bowl to soft peaks.
  • Add sugar, 1 tablespoon at a time and continue beating until stiff and shiny.
  • Stir chocolate and butter into yolks until well combined.
  • Gently fold in 1/4 of egg whites, then fold chocolate mixture into remaining whites.
  • Sift together cornstarch and cocoa powder; combine with amaretti;gently fold into batter.
  • Divide batter among prepared pans.
  • Bake until centers of cakes rise and begin to crack, 18 to 20 minutes.
  • Cool 10 minutes in pan, then cool completely on wire rack.
  • For chocolate cream;.
  • Whisk 1/2 cup hot water into 4 oz. melted semisweet chocolate.
  • Cool to room temperature.
  • Whip cream until stiff peaks form; gently fold chocolate mixture, amaretti and rum into whipped cream.
  • To Assemble:
  • Reserve 1/4 of chocolate cream for decorating top of cake.
  • Spread remainder evenly between layers and over top and sides.
  • Measure height of cake.
  • On sheet of parchment spread 3 oz. melted semisweet chocolate into 1/16 inch-thick rectangle as wide as cake is high.
  • Repeat with melted white chocolate on another sheet of parchment.
  • Refrigerate until chocolate is firm, but not brittle, about 15 minutes.
  • Cut crosswise into 3/4-inch-wide strips.
  • Refrigerate to refirm chocolate, about 15 minutes.
  • Carefully arrange strips alternating around edges of cake,gently pressing into icing.
  • Spoon remaining pastry cream into a pastry bag fitted with a No. 3 plain tip.
  • Pipe mixture in straight lines atop cake.
  • Dust lightly with cocoa powder; Refrigerate.
  • Cake may be prepared 1 day ahead.
  • Decorate with chocolate leaves and balls.
  • Bring to room temperature before serving.