Chocolate Decadence

By HeatherS

Ingredients

• 1 Ib. semi-sweet chocolate, chopped
• 2 Tbsp. whipping cream
• 6 Tbsp. butter, softened
• 1/4 cup Myers rum
• 6 egg yolks
• 1/2 cup sugar
• 1 1/2 cups whipping cream
• 1 recipe chocolate sponge cake*
• 1 cup chocolate ganache*
• Whipped cream
• Mint leaves
• Strawberry sauce*

Details

Servings 16

Preparation

Step 1

In a medium saucepan melt semi-sweet chocolate over low heat; stir in whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Pour into parchment-lined 8-inch round baking pan. Cut chocolate sponge cake into 1A inch thick slices; fit onto top of chocolate decadence. Refrigerate overnight. Remove from pan, placing cake layer on bottom. Spread top with % cup chocolate ganache; refrigerate at least 10 minutes. Cut into 16 slices; pipe whipped cream rosette on each slice. Drizzle strawberry sauce on serving plate. Garnish with mint leaf. Store in refrigerator.

TIP: Because of food safety, only pasteurized eggs should be used in recipes where the eggs are not cooked.

CHOCOLATE GANACHE:
9 oz. semi-sweet chocolate, chopped
1 cup hot whole milk
1 1/2 tsp. butter, softened
place chocolate in small bowl. Place bowl over simmering water; stir chocolate until melted. Pour in hot milk. Stir gently to mix; add butter. Remove from heat. Continue stirring until completely cooled and smooth.
Tip: Be careful that no water gets into chocolate or chocolate will seize.

CHOCOLATE SPONGE CAKE:
1/2 cup sugar
4 eggs
1/4 tsp.vanilla
1 1/4 cups sifted cake flour
2 Tbsp. unsweetened cocoa

Heat oven to 375 degrees. Grease and flour 6-inch round cake pan. In medium bowl combine sugar, eggs and vanilla. Place over warm water; whisk constantly until mixture reaches 110 degrees. Sugar will be completely dissolved. Remove from water bath. Continue whisking until very light and fluffy. Sift flour and cocoa together; fold into beaten eggs. Pour into prepared pan. Bake 25 minutes or until cake springs back when touched lightly in center. Cool on wire rack. Cool completely before releasing from pan.

Tip: Purchase 6-inch round cake pan at specialty store with cake decorating supplies. If larger pan is used, baking time will decrease.

STRAWBERRY SAUCE:
2 cups strawberries, finely chopped
2 Tbsp. cornstarch
1 Tbsp. pineapple extract
1/4 tsp. yellow food color
3/4 cup sugar
2 Tbsp. light corn syrup
Remove 1/4 cup chopped strawberries and set aside. Place remaining strawberries in food processor fitted with metal blade; process until pureed. Remove 1/4 cup puree; mix in cornstarch, extract and food color. Set aside. In small saucepan combine remaining puree, sugar and light corn syrup. Bring to a boil over medium-high heat; reduce heat to medium. Boil 1 to 1 1/2 minutes. Stir in cornstarch mixture. Continue cooking, stirring constantly, until thickened; cook 1 minute. Stir in reserved chopped strawberries. Cool completely. Store sauce in refrigerator.