Chocolate: Chocolate Velvet Cake

posted by Queen Bee 07-06-102 5:30 AM

Chocolate Velvet Cake
"Any type of fruit puree will compliment this dessert. Chef Buchanan's favorite is raspberry."

2 1/2 lbs. semi-sweet chocolate
6 ounces butter
5 large eggs, separated
2 ounces Creme de Casis
1 ounce Meyers dark rum
3 ounces dark Creme de Cacao
24 ounces heavy cream, whipped firm
2 ounces powdered sugar

Chop chocolate and butter into small pieces and melt together over double boiler.

Separate eggs; allow whites to come to room temperature. Beat yolks; add to them Creme de Casis, Meyers rum, and Creme de Cacao. Whip cream until firm. Beat whites until firm; add to them the powdered sugar. Add melted chocolate mixture to yolk mixture and gently fold in egg whites. Fold in whipped cream.

Pour into 10" spring form pan. Allow to refrigerate 8 hours before serving. Makes 1 cake (approx. 12 servings.)

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