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Chocolate Tissimo Cake
This is a very dense flour-less chocolate cake with a layer of mousse on the top.
Recipe courtesy of Chesterfield Inn
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Prep Time : 2 hours Cook Time : 1 hour Yield : 10 servings |
Ingredients
- Chesterfield Inn Chocolate Tissimo Cake
- 20 oz. semi-sweet chocolate
- 1 lb. unsalted butter
- 14 oz. granulated sugar
- 15 eggs, separated
- 1 tsp. vanilla extract
- 1 Tbl. Gran Marnier
Preparation
Chesterfield Inn Chocolate Tissimo Cake
20 oz. semi-sweet chocolate
1 lb. unsalted butter
14 oz. granulated sugar
15 eggs, separated
1 tsp. vanilla extract
1 Tbl. Grand Marnier
Preheat oven to 350 degrees.
Melt chocolate in double boiler. Cool slightly.
Cream butter and sugar. Add cooled chocolate mixture. Blend well.
Add yolks, one at a time, beating well after each addition. Add vanilla and Grand Marnier.
In separate bowl, beat egg whites just until stiff, but not dry. Fold egg whites into chocolate-egg-butter mixture until completely incorporated. Reserve two cups of batter. Keep reserved batter covered, at room temperature.
Butter and then sprinkle with sugar, the bottom of a 10-inch springform pan. Pour remaining batter into pan.
Bake for 55 minutes. As cake cools, it will sink in middle. When cool, spread reserved batter in depression in center.
Makes one 10-inch cake.
20 oz. semi-sweet chocolate
1 lb. unsalted butter
14 oz. granulated sugar
15 eggs, separated
1 tsp. vanilla extract
1 Tbl. Grand Marnier
Preheat oven to 350 degrees.
Melt chocolate in double boiler. Cool slightly.
Cream butter and sugar. Add cooled chocolate mixture. Blend well.
Add yolks, one at a time, beating well after each addition. Add vanilla and Grand Marnier.
In separate bowl, beat egg whites just until stiff, but not dry. Fold egg whites into chocolate-egg-butter mixture until completely incorporated. Reserve two cups of batter. Keep reserved batter covered, at room temperature.
Butter and then sprinkle with sugar, the bottom of a 10-inch springform pan. Pour remaining batter into pan.
Bake for 55 minutes. As cake cools, it will sink in middle. When cool, spread reserved batter in depression in center.
Makes one 10-inch cake.
