Chocolate Velvet Cake
Ingredients
2-1/2 pounds semi-sweet chocolate
6 ounces butter
5 large eggs, separated
2 ounces Creme de Casis
1 ounce dark rum
3 ounces dark Creme de Cacao
24 ounces heavy cream, whipped firm
2 ounces powdered sugar
Cooking Instructions
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 them to Creme de Casis, 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 for 8 hours before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)