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
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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.

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3

Newest Ratings and Reviews

Read all 10 reviews

  • on April 18, 2014

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    I knew from watching the show that something was off with the on-air recipe. Laura skipped important stages, like what was the whip cream for after she put the cake in the oven? I assumed it was to put on top of a slice of cake(?) Also, Laura did not specify the amount of cream, although you could guess it looked like a cup. You could only do this recipe if you had it printed, not from watching her show. Kelsey Nixon (Kelsey's Essentials) lays EVERYTHING out for you-from the ingredients to the tools she uses (I like Laura's deep cake pan but can't find it. Good thing though, since she used half a recipe). I have cooked Kelsey's recipes from the TV. Too much confusion here.

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  • on December 06, 2013

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    I found the original recipe from Julia Child. just google Le Gâteau au Chocolat l’Éminence Brune(Bittersweet Chocolate Cake)
    Recipe by Julia Child... So glad I check the reviews here before I tried to make this, Lauras recipes are usually wonderful, so this must be a error on the part of cookingchannel.

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  • on April 30, 2013

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    amazing. this is my second time making this. the texture is super great :

    make sure you let it cool and set after you take it out of the cake pan though. i noticed the condensation from the cake pan was making my cake a little too... mushy? but after it cooled the texture was like fluffy fudge (if that makes any sense

    it was a lot of work but WELL worth the effort (and clean up!

    people found this review Helpful.
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