Black Velvet Cake

Complicated but worth it; with two pounds of bittersweet chocolate - what's not to like?

SPONGE SHEET (you can use poundcake instead)

(This recipe makes a thin yet solid and flexible sheet)

  • 5 eggs, separated
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 3 tbsp sifted all purpose flour
  • 1/2 tsp cream of tarter

You will need two sheets for the cake.

Directions:

Preheat over to 375F. Pam a large jelly roll pan (10 1/2X15 1/2X1). Line with wax paper and Pam the paper.

Beat yolks 3-4 minutes in high speed until lemon colored and thick. Add sugar and vanilla. Beat at high speed for another 3-4 minutes until mixture is very thick. At the lowest speed, add flour, beating only until incorporated. I often just fold flour by hand to avoid over-beating.

Beat white until foamy. Add cream of tarter and beat until soft peaks. Gently fold into flour and egg mixture. Handle as little as possible.

Turn batter into prepared pan. Spread it with a spatula and make sure there are no thin spots (or else they will burn first). The batter is not runny.

Bake 15-18 minutes or until top is golden and springs to the touch. Meanwhile, spread clean towel on counter and sprinkle with powdered sugar. Invert baked sheet onto towel and immediately remove wax paper. Let cook on towl.

Bake twice to yield two sheets (or just buy a pound cake).

CHOCOLATE FILLING

  • 1 1/2 lbs. Good quality bittersweet chocolate (Lindt Tradition is a good one; don't buy cooking chocolate; it has too much wax)
  • 1 tbsp instant coffee
  • 1/2 cup hot water
  • 1/2 cup Grand Marnier, Chambord or Whiskey for flavor (you can omit this item)
  • 3 yolks
  • 1 cup whites (about 6)
  • 1/4 cup sugar
  • 1 cup heavy cream

Melt chocolate over very low heat or use a double boiler. Add coffee dissolved in the hot water. Let cool to room temperature. Add liquor (optional) and then yolks. Mix only until smooth.

Beat white until soft peaks. Add sugar and beat to firm peaks but not dry. Folks completely into chocolate such that no whites show.

Whip cream until it holds soft shape. Fold into chocolate.

ASSEMBLY

Line bottom of 9X3 spring-form pan (sides must be 3" high) with wax paper, unbuttered. Cut sponge sheet using scissors into two rounds to fit spring form pan. Put one at bottom. With a ruler, mark remaining pieces of cakes into even slices 2 ¾ inches wide. Pleace the strips on the sides of the spring form pan. Fill with chocolate mixture. Cover with remaining circle. Chill 5 hours or freeze (this cake freezes beautifully).

ICING

  • 8 oz. Bittersweet chocolate
  • 1/2 cup boiling water
  • 1/4 cup white corn syrup

Melt over low heat and mix well. Cover the entire cake.

I promise you this cake will be a huge hit. It is just too good to resist