Chocolate Cream Cake

On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.

TOTAL TIME: 2 hr 5 min
Prep: 20 min
Inactive Prep: 45 min
Cook: 1 hr
 
YIELD: 10 servings
LEVEL: Intermediate

ingredients

  • 1/2 cup/100 g sugar, more to taste
  • 1 cup/250 ml heavy cream, chilled
  • Gold leaf, optional
  • Whipped heavy cream, slightly sweetened, for serving
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.

Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.

Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.

Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.

In a separate bowl, whip the cream into peaks.

Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.

Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

Notes

On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Newest Ratings and Reviews

Read all 13 reviews

  • on November 02, 2014

    Flag

    I've had spectacular results, once halving it with a 7" round cake pan, and once with the full recipe. Some of the problems other reviewers had are avoidable:

    - don't walk away from from the stove for more than a few seconds
    - use the best chocolate available, Valhrona or similar
    - "espresso" doesn't mean espresso powder or beans, but brewed
    - half cognac, half Grand Marnier - more aromatic without being too orange-y
    - don't let the bowl touch the water; if steam escapes between the pot and the bowl, reduce the
    heat or it will seize; it's better to start over than make a grainy cake.
    - if the eggs don't thicken, gradually increase and continue beating - the eggs should be warm to
    the touch by the end
    - for something so rich, this is surprising light and with whipped cream on the side, it's ethereal

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 21, 2014

    Flag

    I'm a great home cook and cumbersome recipes do not intimidate me so in my quest for low sugar, no flour desserts I decided to give this one a whirl. Laura wasn't kidding when she said this recipe would use every bowl in the house! You can imagine my disgust when, after all the steps and dirty bowls, I found that the stupid cake won't come out of the pan. It's a non-stick surface pan, I sprayed it with non-stick spray, and used an old trick my great grandmother taught me about baking chocolate layers - coat the pan with unsweetened cocoa powder instead of flour. All of this was to no avail. At this point, the cake is still in the pan on my kitchen counter and we will be dipping it out with a spoon! Tastes great. Looks like hell!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 04, 2014

    Flag

    Many times cooking channel messes up the recipes.
    like one time a recipe called for 1/2 cup of black pepper.
    I was choking wen I was eating from that recipe. it turn out that.
    it was 1/2 teaspoon. I had made many recipes from Laura and they.
    are all real good. is not Laura fault.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.