Chocolate Intemperance

Rate this recipe, your opinion counts Print this recipe
Time to Prepare this Recipe 1 hours Prep: 20 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 1387 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

1 1/2 pounds chocolate
3 large eggs seperated
1/2 cup coffee strong
1/2 cup tia maria
2 tablespoons sugar
1/2 cup heavy whipping cream
Cake
23 ounces brownie mix
2 tablespoons water
3 large eggs
Glaze
8 ounces chocolate chips
1/3 cup water

Directions

Melt chocolate with coffee on top of a double boiler.

When chocolate is completely melted, remove pan from heat.

Beat egg yolks until pale yellow and stir into chocolate.

Gradually stir in Tia Maria. Cool mixture.

In a seperate bowl, beat egg whites, gradually adding sugar until whites are stiff.

Whip cream. Gently fold whipped cream into cooled chocolate mixture and then fold in egg whites.

Preheat oven to 350 degrees F.

Beat ingredients together at medium speed of electric mixer until batter is smooth.

Grease an 11x15 inch jellyroll pan.

Line it with waxed paper.

Grease and lightly flower paper, shaking off any excess flower.

Spread batter evenly in jellyroll pan. Bake for 10 to 12 minutes or until cake tests done.

Turn cake onto a rack and peel off paper.

Lightly oil a 2-quart charlotte mold and line with cooled cake.

Cut rounds of cake to fit both top and bottom of mold, and a strip for sides.

Place smaller round in bottom of mold.

Fit larger round of cake on top of mold.

Chill for 3 or 4 hours or until firm.

Unmold and cover with glaze.

Melt chocolate in water and stir until smooth.

Spread over top of mousse-cake and drizzle down sides.

Chill again. Serve in slender slices, its indecently opulent.

Categories this recipe belongs to

Nutrition Facts

Serving Size 370g
Amount per Serving
Calories 1387 50% of calories from fat
% Daily Value*
Total Fat 77.0g118%
 Saturated Fat 37.0g187%
 Trans Fat 0.0g
Cholesterol 240mg80%
Sodium 423mg18%
Total Carbohydrate 180.0g60%
 Dietary Fiber 9.0g35%
 Sugars 83.0g
Protein 17.0g34%
Vitamin A 11%  Vitamin C 1%
Calcium 10%  Iron 40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Recipe Bite

Timing is Everything

by Mark R. Vogel Mark R. Vogel

One of the most daunting tasks for both the professional chef and the home cook is coordinating the preparation of multiple items so that they are completed at the same time. And it doesn't matter...

read more...

FERGUSFREECYCLE

Member Review

***

Almond Biscotti

There is an error in this recipe. I'm sure t calls for more than 1 whole unblanched almond. Probably 1 cup or as it says 12 oz

Recipe Photo
Recipe Photo

Featured Recipe

Carrot-Peanut Soup (Lacto Vegetarian)
Photo by princessshern
Carrot-Peanut Soup (Lacto Vegetarian)

A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.

Recipe Photo