Et cum spiritu tuo. AMEN
Simple and easy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it! To Make this Recipe You’ Will Need the following ingredients:
INGREDIENTS
Filling and Topping:
4 cups whipping cream 1/4 cup (1/2 stick) unsalted butter 1/4 cup sugar 20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately 1/3 cup dark rum 2 teaspoons vanilla extract
Syrup:
1/4 cup water 2 tablespoons sugar 2 tablespoons dark rum
Cake:
1 1/2 teaspoons vanilla extract 3/4 teaspoon instant coffee powder 2/3 cup cake flour 3 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 3 large eggs, separated 3/4 cup sugar 1/4 teaspoon cream of tartar 1/4 teaspoon salt
PREPARATION:
For filling and topping:
Stir the first 3 ingredients in a heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces of chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in a bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to a large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
For syrup:
Stir water and sugar in a small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
For cake:
Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in a cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into a small bowl. Using an electric mixer, beat egg yolks and 1/2 cup sugar in a medium bowl until very thick and light in color, about 3 minutes. Beat in the vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of the flour mixture. Fold in half of the remaining whites, then the remaining flour mixture, then the remaining whites. Transfer batter to prepared pan; gently spread to even thickness. Bake cake until puffed and tester inserted into the center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly). Cut around the pan to loosen the cake. Turn out onto work surface; peel off paper. Using a long serrated knife, cut the cake horizontally in half. Place 1 half, cut side up, on a platter. Drizzle half of the syrup (about 3 1/2 tablespoons) over. Using an electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of the fillings evenly over the cake layer, aligning with the sides of the cake (filling will be about 1 inch thick). Drizzle the remaining syrup over the cut side of the second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto the top center of the cake. Using a small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours. Cut cake into 16 squares and serve.
Courtesy of Best Simple Idea, use the following link:
Posted By:
Debbie Kim Kennedy
10/23/2021
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