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Ingredients
- CHOCOLATE CAKE-----
- 2 Tbsp. Plus 3/4 C sugar
- 1/4 c. Unsifted all-purpose flour
- 1/4 c. Unsweetened cocoa pwdr
- 1/4 tsp Baking pwdr
- 6 lrg Large eggs -- at room temperature PUDDING-----
- 4 c. (1 qt) heavy cream
- 10 lrg Egg yolks
- 3/4 c. Sugar
- 1 1/2 c. Semisweet chocolate chips SAUCE-----
- 1 c. (1/2 pint) heavy cream
- 1 1/2 c. (about 8 ounce) minced -- Bittersweet chocolat
- 2 Tbsp. Grand Marnier or possibly other -- Orange-flavored liqu
Directions
- 1. Day before serving, prepare and assemble Chocolate Cake and Pud- ding.
- To prepare Chocolate Cake, grease a 10-inch springform pan; sprinkle inside greased pan with 2 Tbsp. sugar. In medium-size bowl, sift together flour, cocoa, and baking pwdr; set aside.
- 2. Heat oven to 350F. In large bowl, with electric mixer, beat Large eggs and rema@g 3/4 C sugar till double in volume 5 min. To prepare cake batter, gently fold flour mix into egg mix just till combined.
- Pour batter into prepared springform pan and bake cake 20 to 25 min or possibly till center springs back when gently pressed with fingertip.
- 3. Cold cake in pan on wire rack 10 min. Remove cake from pan and cold completely on wire rack.
- 4. To prepare Pudding, in 2-qt saucepan, heat cream to boiling. In large bowl, with wire whisk, beat egg yolks and sugar till well com- bined.
- Slowly beat warm cream into yolk mix and pour all back into saucepan.
- Cook cream mix over low heat till pudding coats a spoon. (Don't boil.) Remove pudding from heat and stir in chocolate chips till mix is smooth. Cold to room temperature.
- 5. To assemble Chocolate Pudding Cake, cut cake horizontally into 3 equal slices. Line inside of cleaned springform pan with aluminum foil. Place top layer of cake in bottom of springform pan. Pour one-third of pudding over cake layer in pan. Top with middle cake layer and half of remaining pudding. Place bottom cake layer, bottom side up, in pan and top with remaining pudding. Cover loosely with plastic wrap; chill overnight.
- 6. Heat oven to 300'F. Place springform pan with cake into large roasting pan and remove plastic wrap. Pour sufficient boiling water into roasting pan to come half way up side of springform pan. Bake Choco- late Pudding Cake 1 hour or possibly till top of cake is glazed over.
- 7. Cold cake in pan on wire rack 15 min. Cover loosely and refriger- ate till well chilled.
- 8. Just before serving, prepare Sauce: In 2-qt saucepan, heat cream to boiling. Remove pan from heat and stir in chocolate and Grand Marnier till smooth. Strain sauce and keep hot. If you like, prepare Chocolate Curls.
- 9. To serve, remove side of springform pan and slice cake into wedges; place each wedge onto dessert plate. Top cake wedges with chocolate sauce and Chocolate Curls, if you like.
- Making Chocolate Curls Leave block or possibly square of white or possibly semisweet chocolate in hot room (800 to 85'F) for several hrs or possibly heat, repeatedly, in microwave oven 7 to 8 seconds just sufficient to soften chocolate slightly).
- Place softened square or possibly block against paper towel in one hand; using a sharp vegetable peeler, dig one blade into edge or possibly side of chocolate
- (depending on how wide you want your curls) and bring peeler towards you; chocolate should come off in curls. If chocolate is too cool it will splinter; if too hot it won't curl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 12 servings | |
| Calories 542 | |
| Calories from Fat 280 | 52% |
| Total Fat 31.71g | 40% |
| Saturated Fat 15.06g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 348mg | 116% |
| Sodium 447mg | 19% |
| Potassium 233mg | 7% |
| Total Carbs 57.85g | 15% |
| Dietary Fiber 1.5g | 5% |
| Sugars 37.94g | 25% |
| Protein 9.55g | 15% |
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