Servings: eight to ten.
This mousse-like cake really does melt in your mouth. It can be baked up to a day before serving and stored lightly wrapped at room temperature. If you don’t have a 9×3-inch round cake pan, use a 9×2-inch pan (a standard size sold in supermarkets) and construct a parchment collar so the cake has room to rise. For this cake, it’s worth splurging on the best chocolate you can buy. We like Callebaut.
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Always a crowd pleaser. I modify it only slightly by adding 1 Tbsp espresso powder to the melted chocolate. Sometimes instead of whipped cream I serve it with a small scoop of vanilla ice cream. Either way is delicious.
One of my favorite chocolate cakes. Easy to make, very moist and rich. Last time I accidentally put 1/3 c of sugar instead of 3/4, which did not change the taste, btw. I made a simple chocolate icing melting some semi-chocolate and white chocolate chips, a Tbsp of butter and milk. Thec cake always turns out very delicious.
My cake also fell in the centre, but as it is turned upside down, this is not an issue. The flavour was very chocolatey and the bourbon adds a nice zing. It turned out very dense and very rich-tasting. I was expecting something lighter and fluffier (more "mousselike"). Some enjoyed the richness, while others found it too rich and could not finish their pieces. Due to the intensity of the flavour, I found that one cake can serve 12-16.
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