Needed: Decadent cake recipe

[mightyh]

This definitely qualifies as decadent.... Top it with whipped cream and fresh (or frozen) raspberries. Sometime I just use cool whip dollops to top, but the whipped cream cuts the chocolate a little better.

Double Chocolate Mousse Cake

2 8 oz. pkgs semi-sweet chocolate (16 1 oz squares)
4 sticks butter
1 c. sugar
1 c. half and half
1 Tb. vanilla
1/2 tsp. salt
8 large eggs
chocolate glaze (see later)
1 c. whipping cream

1. Preheat oven to 350. Grease a 10 inch springform pan.

2. In a heavy 3 qt saucepan over low heat, heat semi-sweet chocolate, butter, sugar, half and half, vanilla, and salt, stirring freqquently, until chocolate melts and mixture is smooth.

3. In a large bowl, with wire whisk or fork, beat eggs slightly; slowly beat warm (slightly cooled) chocolate mixture into eggs until well-blended.

4. Pour batter into springform pan so it spreads evenly.

5. Bake 45 minutes or until toothpick inserted in cake 2 inches from edge comes out clean. Cool cake completely in pan on wire rack.

6. When cake is cool, carefully remove side of pan. Wrap cake, still on pan bottom, in plastic wrap and refrigerate until well-chilled (at least 6 hours).

7. Prepare chocolate glaze: In a heavy 2 qt saucepan over low heat, heat one 6 oz. pkg. semi-sweet chocolate pieces (1 cup) and 2 Tb. butter, stirring frequently, until melted and smooth. Remove pan from heat; beat in 3 Tb. milk and 2 Tb. light corn syrup.

8. Unwrap chocolate cake; remove bottom from pan. Line cake plate with wax paper strips. Place cake on plate and spread with warm glaze. Discard wax paper.

9. In a small bowl, with mixer at medium speed, beat whipping cream until stiff peaks from. Spoon whipped cream into decoratng bag with medium star tube and pipe cream around top edge of cake. Refrigerate cake if not serving right away.

[claire]

I have a tried and true recipe for a very decadent chocolate cheesecake using bittersweet chocolate, heavy cream and cream cheese. The cheesecake is topped with tart cherries that have been cooked in kirsch. The recipe is quite a bit of work, however. If this fits the bill, let me know and I will post.

[Angelina]

I have only one word for this....WOW!!

[Maura]

Thank you both for the suggestions, they sound great! I won't have a lot of time to spend, so that would probably rule out the chocolate cheescake.

The Moussse Cake sounds delicious! 4 sticks of butter...well, I asked for it!!

[lorilei]

claire -

would you mind posting the cheesecake recipe? Even if Maura can't use it for her birthday party, I'd be happy to put it in my recipe file http://www.cookinglight.com/bbs/smile.gif

[claire]

Lorilei--Here you go. Enjoy!

Black Forest Cheesecake

Cherry Topping:
1 lb. frozen unsweetened cherries, thawed
¼ c. Kirsch
¼ c. Morello cherry syrup

Chocolate Crust:
8 ½ oz. choc. wafer cookies
6 T. butter, well-chilled, cut into ½” pieces

Chocolate Filling:
1 ½ c. whipping cream
12 oz. semi-sweet chocolate, coarsely chopped (high-quality, imported chocolate)
16 oz. cream cheese, softened
¾ c. sugar
4 eggs
1 t. vanilla

Garnish:
1 c. whipping cream, chilled
2 T. sugar
1 T. Kirsch
Chocolate Curls (optional)

Topping: Soak undrained cherries and kirsch in small bowl for 6 hours. Thoroughly drain over bowl (at least 2 hours). Reserve liquid. Add enough Morello cherry syrup to liquid to equal 1 cup. Pour 6 T. into heavy skillet. Add cherries and boil until syrup is thickened and mixture resembles preserves. Chill.

Crust: Generously butter 9 inch springform pan. Crush cookies in food processor. Cut in butter until mixture begins to gather. Press crumbs into bottom and up sides of pan. Refrigerate 30 minutes. (while preparing filling.)

Filling: Heat 1 ½ cups cream with chocolate in heavy pan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese with sugar until smooth. Beat in eggs one at a time until just combined. Beat in choc. mixture, the remaining 10 T. of cherry liquid and vanilla. Pour carefully into crust. Bake on a pizza pan or jelly roll pan in preheated 325 degree oven until out 2 inches are firm and center moves slightly—about 1 ¼ hours. (top may crack). Cool completely on wire rack. Top with paper towels and cover with foil. Refrigerate 24 hours. Remove paper towels, foil and pan sides. Spread cherry topping over cake. Beat 1 c. whipping cream with Kirsch and 2 T. sugar. Spoon into center. Top with chocolate curls. Let sit at room temp 15 minutes before serving.


[This message has been edited by claire (edited 01-30-2001).]

[luv2cook]

geez. I must be hungry- ya'll stop with these awesome desserts! http://www.cookinglight.com/bbs/tongue.gif

[Maura]

I'm in charge of the office birthday party cake this month, and have a request from the birthday boy for something chocolate cake with raspberries. I'm looking for an all-out, full fat recipe that will blow the daily fat allowance out of the water! I've gotten a few cake and frosting recipes from other sources that I can piece together into one desert, but would rather find a proven recipe. Can anyone help?!