If you love chocolate you will love this dense, moist and decadently chocolate (almost) flourless cake. Plus the rum whipped topping adds a nice creaminess and the pecans are crunchy and delightful.
8 TO 10 SERVINGS
- 11 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 5 large eggs
- 1⅓ cups sugar
- ⅓ cup all purpose flour
- 1 teaspoon baking powder
- Rum Whipped Cream (see recipe)
- Chocolate-dipped Pecans (see recipe)
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1½-inch-high sides. Dust pans with flour; tap out excess. Line bottoms with waxed paper. Set aside 2 tablespoons chopped chocolate. Stir remaining chocolate and butter in heavy large saucepan over medium-low heat until melted. Cool slightly. Using electric mixer, beat eggs and sugar in large bowl until slightly thickened, about 2 minutes. Mix flour and baking powder into egg mixture. Fold in warm chocolate mixture.
Divide batter between prepared pans. Bake until tester inserted into center comes out with a few moist crumbs still attached, about 40 minutes. Transfer pans to racks. Run small knife around sides of pans to loosen. Cool cakes in pans on racks 30 minutes. Turn cakes onto racks; cool completely (cakes will sink in center as they cool).
Stir 2 tablespoons reserved chopped chocolate in top of double boiler over barely simmering water until melted and smooth. Cool to barely lukewarm.
Spoon 1 cup Run Whipped Cream into pastry bag fitted with plain tip; refrigerate. Peel paper off cakes. Invert 1 cake layer onto platter, concave side up. Spread 1¼ cups Rum Whipped Cream over. Place second cake layer atop first, concave side down. Spread 1 cup Rum Whipped Cream over top (not sides) of cake. Drizzle melted chocolate decoratively atop cake. Refrigerate 10 minutes to set chocolate.
Spread remaining whipped cream over sides of cake. Pipe cream from pastry bag around top edge of cake. Garnish with Chocolate-dipped Pecans. (Can be made 2 hours ahead; chill.)
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