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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Cream Cake
Categories: Cakes, Chocolate
Yield: 12 servings
12 oz Semisweet chocolate chips
1/2 c Unsalted butter
6 Egg; separated; room temp
1 c Sugar
1/2 c Pecan; finely chopped
1 tb Irish cream liqueur
1/2 ts Vanilla
1 pn Cream of tartar
2 c Whipping cream
1/4 c Powdered sugar
2 tb Irish cream liqueur
2 oz Chocolate curls; (optional)
Preheat oven to 350~. Grease and flour 10" springform pan.
Melt chocolate chips and butter in top of double boiler
over hot, but not boiling, water. Beat yolks in large bowl
of electric mixer until very thick, about 5 minutes. Beat
in 1/2 cup sugar 1 tablespoon at a time. Stir in melted
chocolate, pecans, 1 tablespoon liqueur and vanilla. Beat
whites with cream of tartar in another large bowl until
soft peaks form. Gradually add remaining 1/2 cup sugar and
beat until stiff but not dry. Gently fold 1/4 of whites
into chocolate mixture, then fold chocolate mixture back
into remaining whites. Pour into prepared pan. Bake 30
minutes. Reduce oven temperature to 275~ and continue
baking 30 minutes. Turn off oven; let cake stand in oven
for 30 minutes with door ajar.
Remove cake from oven. Dampen paper towel and place on top
of cake for 5 minutes; remove towel (top of cake will crack
and fall). Cool cake in pan. Remove springform. Transfer
cake to platter. Beat whipping cream in large bowl of
electric mixer until soft peaks form. Beat in powdered
sugar and liqueur. Spoon whipped cream onto top of cake and
smooth evenly. Sprinkle with chocolate curls if desired.
Refrigerate 6 hours. Let stand at room temperature 30
minutes before serving.
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