TOP


223 S. Mears Ave. Whitehall, Michigan 49461
Where life is better with Chocolate!

Home      Rooms & Rates      Cuisine        Packages        Map & Directions       Gift Certificates        Our Restoration     Like Us!!

 

Contact Us
800-204-7596

Check Availability

Newsletter Sign-Up

 

 

 

 

CAKE:

16 oz. Semisweet or Bittersweet Chocolate, cut into pieces or Chocolate Chips
5 oz. Unsalted Butter
5 Large Eggs, Separated
1 Tablespoon Flour
1/4 teaspoon Cream of Tartar
3 Tablespoons Granulated Sugar

SWEETENED WHIP CREAM TOPPING:

4 Cups Heavy Cream whipped together with 3 Tablespoons Sugar until soft peaks form.

PREPARATION:

Preheat oven to 425 degrees F.Butter a 8 x 2-inch round cake pan and line bottom with a round of parchment or wax paper.

MAKE BATTER:
Melt
chocolate and butter in a small bowl set over a saucepan of simmering water bath or double boiler over low heat. Stir until smooth.

Whisk in egg yolks and flour until well mixed. Set aside.

Beat egg whites and cream of tarter in a cold, clean dry mixing bowl at medium speed until soft peeks form. Gradually sprinkle in 3 Tablespoon of sugar, beating at high speed until stiff but not dry. Mix about 1/4 of egg mixture into chocolate mixture to lighten it, mix well. Quickly fold in remaining egg white mixture.

Pour batter into prepared cake pan.

BAKING:
Bake
for exactly 15 minutes (top will be set, but a tester will not come out clean).

Remove from oven and cool in pan. Cake will rise somewhat, especially around the edges. It will appear undercooked, but this is OK! It will shrink and sink in the center as it cools, do not worry! This perfectly normal. Let cool completely in the pan on the rack. Run a thin knife around the edge of cake. Cover and chill completely in the refrigerator.

Run a thin knife around the edge to release it from the pan. Warm the bottom of the pan on a stove burner on low heat for just a few seconds, moving the pan around on the burner; invert on to a plate to unmold. Peel the parchment liner from the bottom of the cake and invert on serving plate. At this point, the cake will be higher around the edges than in the center. The cake can be made up to 4 days in advance. Wrap well and refrigerate until needed or freeze up to 3 months.

TO SERVE SIMPLY:
Remove
from refrigerator 1 hour before serving. Cut in wedges and serve with sweetened whip cream and fresh fruit. Our favorite is raspberries or strawberries! Enjoy!

TO SERVE MORE FORMALLY:
S
erve with Fruit Coulis: Puree 1 cup fresh raspberries with 1/2 cup sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.

Or,

Frost with whipped Chocolate Ganache:Ganache: Process in food processor 12 oz good quality chocolate chopped into small pieces. Heat 10 oz. heavy whipping cream in a small sauce pan just until bubbles form on the edges. With the motor running pour hot cream into chocolate and process until smooth. Transfer to bowl and cool until frosting consistency. Frost with ganache, or put ganache in mixer and beat with a whip attachment until light and fluffy. Frost and Enjoy!

The Cocoa Cottage Bed and Breakfast is a period restored
1912 Arts and Crafts Bungalow that features Chocolate!

223 S. Mears Avenue
Whitehall, MI  49461
231.893.0674      800.204.7596

For more delicious recipes, go to www.cocoacottage.com