Sudden Death By Chocolate Cake
Ingredients
10 ounces semi-sweet chocolate
1/2 C. lightly salted butter
6 large eggs, separated at room temperature
1 C. granulated sugar
2 to 4 tsp. Crème De Cacao, Kahlua, or dark rum
1/2 tsp. vanilla
Butter and powdered cocoa for the pan
Frosting
1 C. sour cream at room temperature
14 ounces semi-sweet chocolate (do not substitute)
Cooking Instructions
Cake – Place oven rack in lower third of the oven, and preheat oven to 375. Butter an 8- inch Springform pan, and coat with powdered cocoa. Melt chocolate and butter in a double boiler over hot water. Beat egg yolks in a large mixer bowl at high speed, gradually adding 3/4 C. of the granulated sugar. Beat until yolk mixture is pale yellow and thick, 4-6 minutes. Add melted chocolate mixture to the yolk mixture. Beat until completely smooth. Add vanilla and liquor of your choice. Beat until blended. Beat egg whites in medium mixer bowl at high speed until soft peak form. Gradually beat remaining 1/4 C. granulated sugar into whites; continue beating until stiff but not dry peaks form. Fold whites gently but thoroughly into chocolate mixture. Pour batter evenly into pan; smooth top. Bake 15 minutes. Reduce oven to 350 and bake another 15 minutes. Reduce oven temperature to 250 and bake 30 minutes longer (total baking time is 1 hour). Turn off oven and prop open the oven door and allow cake to remain in oven for 30 minutes. Remove cake from oven and cover top with damp paper toweling; let stand 5 minutes. Remove toweling and cool cake completely. Dome of cake will crack and collapse; this is normal – press top of cake down lightly to smooth top. Remove springform and transfer cake to serving platter. Frosting – Melt chocolate in double boiler over hot but not boiling water. Using a wooden spoon, mix in sour cream. Pour over the cake. Let cool and harden.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)