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Border Grill Oaxacan Chocolate Mocha Cake
Recipe By : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Serving Size : 10 Preparation Time :0:35
Categories : Chocolate
Amount Measure Ingredient -- Preparation Method
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18 Oz Bittersweet Chocolate -- cut-up
2 Sticks Unsalted Butter (8 Oz)
6 Eggs
2 Tbsp Instant Espresso Coffee Powder
1 C Heavy Cream
2 Tbsp Powdered Sugar
1/4 C Sour Cream
1 Tsp Vanilla Extract
1 C Pecan Halves -- toasted
1. Preheat oven to 425°F. Grease one 9-inch round cake pan. Line bottom
with a round of parchment or wax paper.
2. In a 2-qt glass bowl, combine 16 ozs. chocolate and the cutter. Heat in
a microwave oven on High 1 1/2 to 2 1/2 mins, stirring once or twice,
until melted and smmoth.
3. In a large bowl, beat eggs with an electric mixer on high speed until
slightly thickened and lemon colored, 5 to 7 mins. Fold 1/3 of eggs into
chocolate mixture. Fold in remaining eggs until well blended. Fold in
expresso powder.
4. Turn batter into prepared pan. Set in another larger pan and add water
to reach 1/3 way up side of cake pan. Bake 5 mins. Cover pan with foil.
Bake 10 mins longer. remove cake pan from water bath, uncover, and let
cake cool on a rack 45 mins. Refrigerate at least 6 hours or overnight.
With a sharp knife, loosen sides of cake from pan. Turn out onto a serving
plate.
5. An hour or so before serving, in a medium bowl, beat together heavy
cream and powdered sugar with an electric mixer on high speed until soft
peaks form. Add sour cream and vanilla and beat until well mixed and peaks
hold their shape. Spread over top and sides of cooled cake.. Arrange
pecans around edge of cake. Melt remaining 2 ozs. chocolate and drizzle
with a fork over top of cake in a decorative pattern. Refrigerate until
serving time.
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