New York City Chefs Daily Recipe for 02/14/2002 : Death by Chocolate Cake
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Death by Chocolate Cake recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 02/14/2002 : Death by Chocolate Cake
"Death by Chocolate Cake"
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"As we graze it grows"

8 ounces semisweet dark chocolate, broken into squares
1/2 cup unsalted butter
2/3 cup milk
1 1/4 cups light brown sugar
2 teaspoons vanilla extract
2 eggs, separated
2/3 cup sour cream
2 cups self-rising flour
1 teaspoon baking powder

Filling: 1/4 cup seedless raspberry jam
1/4 cup brandy
14 ounces semisweet dark chocolate, broken into squares
1 cup unsalted butter
Topping:  1 cup heavy cream
8 ounces semisweet dark chocolate broken into squares
Plain and white chocolate curls, for decoration
Chocolate dipped gooseberries, (optional)

Preheat the oven to 350 degrees.  Grease and line the bottom of a deep 9 inch springform cake pan. Place the chocolate, butter and milk in a saucepan.  Heat gently until smooth.  Remove from heat, beat in the vanilla and sugar, then cool.  Beat the egg yolks, and sour cream in a bowl, then beat into the chocolate mixture.  Sift the flour and baking powder over the surface and fold in. Whisk the egg whites in a grease free bowl until stiff, fold into the mixture.  Scrape into the prepared pan and bake for 45 - 55 minutes or until firm to the touch.  Cool in the pan for 15 minutes, then invert onto a wire rack to cool.  Slice the cold cake horizontally into three even layers.  In a small saucepan, warm the jam with 1 tablespoon of the brandy,  brush over two of the layers.  Heat the remaining brandy in a saucepan with the chocolate butter, stirring, until smooth. Cool until beginning to thicken. Spread the bottom layer of the cake with half the chocolate filling, taking care not to disturb the jam.  Top with a second layer, jam side up, and spread with the remaining filling. Top with the final layer and press lightly.  Let set.  To make the topping, heat the cream and chocolate together in a saucepan over low heat, stirring frequently until the chocolate has melted. Pour into a bowl, let cool, then whisk until the mixture begins to hold its shape.  Spread the top and sides of the cake with the chocolate topping.  Decorate with chocolate curls and if desired gooseberries.  Serves 16-20.
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