Reblogged from Barbara's Bakes
- 12 ounces semisweet chocolate, chopped into 1/2-inch pieces
- 1 cup hot water (original recipes used strong coffee)
- 1 cup sugar
- 3 sticks unsalted butter, softened
- 6 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Snowflake Garnish
- 1/2 cup white chocolate chips
- White shimmering sanding sugar, optional
To make the cake:
- Preheat the oven to 350º. Line 8 custard cups with aluminum foil.
- Put the chocolate in a saucepan. Pour the hot water over the chocolate. Place over medium-low heat; add the sugar and stir with a wire whisk to dissolve the sugar and any unmelted chocolate. Add the butter gradually, a dollop at a time, whisking until the butter is incorporated before adding the next dollop. This should take about 10 minutes. Remove from the heat.
- Slowly whisk the beaten eggs into the chocolate mixture. Add vanilla. Pour through a strainer into the foil-lined bowls. Discard any bits of egg that remain in the strainer. Bake 20 - 25 minutes until the batter rises and a cracked top crust forms. The mixture will still juggle, like molded gelatin. Resist the urge to bake it a little more, the butter and chocolate set up when chilled.
- Let the cakes cool. Fold the foil over the tops and refrigerate at least 8 hours, keeping the cakes in the bowls.
To frost and serve:
- Gently remove the cakes from the foil. The cakes will have fallen in the center; if desired (I didn't) trim the cake to make a flat even surface. Invert on to a serving plate or small piece of parchment.
- In a large mixing bowl, whip the cream with the sugar and the vanilla until the cream comes to soft peaks that hold their shape. Put the cream into a pastry bag fitted with a large star tip. Pipe stars, covering the dome completely. Garnish with white chocolate snowflake.
- Snowflake Garnish:
- Melt white chocolate in a microwave safe bowl on 50% power for a few seconds at a time, stirring frequently until chocolate is melted. Put melted chocolate into a piping bag with a#1 or #2 tip.
- On a flat baking tray, put printed template beneath a sheet of parchment paper and pipe melted chocolate on to the parchment in the snowflake shapes, moving the template as needed. Sprinkle with shimmering sanding sugar if desired.
- Allow snowflakes to set up at room temperature, then chill in refrigerator until needed.
Yield: 8 Servings