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Add a photoFlour-less chocolate cake, baked in a bowl, then inverted so it's "snowball shaped"...then frosted with whipped cream...it's a keeper and our favorite Christmas dessert!
Ingredients
- Cake:
- 12 oz. good, quality semi-sweet chocolate, chopped in 1/2-inch pieces
- 1 cup strong coffee, hot (decaf is okay)
- 1 cup sugar
- 3 sticks unsalted butter, softened
- 6 eggs, lightly beaten
- Cream Topping:
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Raspberry Sauce:
- 1 (15 oz.) jar raspberry jam (I used my homemade jam that was a bit runny - it's perfect for this!) or 1 (15 oz.) jar raspberry jelly, without seeds
Directions
- Preheat oven to 350 degrees. Line a medium (5 to 6-cup, about 8-inch diameter) stainless steel or glass oven-proof bowl with aluminum foil so the foil overlaps the bowl 3 or 4 inches. (I used a larger bowl, about 10-inches in diameter, as it is my only oven-proof bowl, but it resulted in a "flatter" snowball.)
- Put the chocolate in a saucepan. Pour the coffee over, which will melt some of the chocolate. Place over medium-low heat; add the sugar and stir with a wire whisk to dissolve the sugar and any un-melted chocolate. Add the butter gradually, a dollop at a time, whisking until the butter is incorporated before adding the next dolllop. This should take about 10 minutes - don't rush it. Remove from the heat.
- Slowly whisk the beaten eggs into the chocolate mixture. Pour through a strainer into the foil-lined bowl. Discard any firm bits of egg that remain in the strainer. Bake 50 to 55 minutes, until the batter rises and a cracked top crust forms. The mixture will still jiggle, like molded gelatin. Resist the urge to bake it a little more; the butter and chocolate set up when chilled.
- Let the cake cool. Fold the overlapping foil over the top and refrigerate at least 8 hours, keeping the cake in the bowl. It will keep for up to a week if refrigerated and well wrapped in plastic wrap. (It is best to store the cake in the bowl, but, once it is cold, you can invert the dome onto plate - but do not remove the foil wrapper. Wrap the foil-enclosed dome in plastic wrap.) The cake can also be frozen for up to a month; thaw in the refrigerator before frosting.
- Cream Topping:
- When the cake is ready to assemble, while still in the bowl and still wrapped in foil, you will notice the cake will have fallen slightly in the center; to make the top (or what will be the bottom of the cake) flat and even, press the raised outer edges down. Place a flat serving plate over the bowl and invert. Gently remove the foil.
- Whip the cream with the sugar and the vanilla until the cream comes to soft peaks that hold their shape. Cover the cake with the cream (you can use a pastry bag fitted with a star tip to decorate the cake if you wish.) Cover the dome completely.
- Raspberry Sauce:
- In a small saucepan heat the raspberry jam until almost boiling. Remove and pour through a strainer to remove the seeds. (If using seedless raspberry jelly, heat jelly until it liquefies and then allow to cool a bit before serving.) Allow to cool, spoon a couple of tablespoons over each slice of snowball for serving. Serves 10 to 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 12 servings | |
| Calories 521 | |
| Calories from Fat 273 | 52% |
| Total Fat 31.0g | 39% |
| Saturated Fat 18.7g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 80mg | 3% |
| Potassium 88mg | 3% |
| Total Carbs 58.67g | 16% |
| Dietary Fiber 0.4g | 1% |
| Sugars 43.88g | 29% |
| Protein 3.71g | 6% |
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