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A True Lover's Chocolate Cake

  A True Lover's Chocolate Cake

This is a delightful, decadent and divine desert.  A special recipe, it is an ode to the culture that knows how to live and love. Italian cooking is full of delicious recipes incorporating chocolate and chestnuts and this one lives up to that legacy.  The combination, along with Diplomatico Anejo Rum brings the chocolate's flavor to a new level richness. 

Sometimes I share this cake to make a statement.  Then I go the extra mile to created a filled layered and frosted masterpiece.  More often then not I just let the cake speak for itself.  I made it this past weekend for a family picnic at Lost Acres Vineyard.  Jazz, Rock Wall Red and Chocolate go hand and hand.

A True Lover's Chocolate Cake

However you choose to enjoy this cake the key to is to share it with the ones you love!

Cake:

Center a rack in the oven and preheat the oven to 350°.

Sift flour, sugar and cocoa into a large bowl.  Melt the butter and chocolate together in a  saucepan or double boiler over low heat.  Stir frequently to make certain the chocolate  doesn't scorch.  Fold in eggs and remove the pan from heat. Blend the mixture in with the dry ingredients.

Pour and scrape the batter in to a pie pan has been lined with parchment.  Bake the brownies for 30 minutes.  Remove from the oven and cool.

A True Lover's Chocolate Cake


To make a dessert that is a showpiece, cut two pieces of cooled cake so that they are the same size.  Fill and frost as directed below.


Filling:

  • 1 4-ounce package frozen raspberries, thawed
  • 3 tbsp seedless raspberry preserves
  • If your taste buds like a sweeter filling, add 1-2 tbsp
  • Orange Vanilla Sugar

Filling: Drain raspberries, stir in jam, and add Orange Vanilla Sugar, if desired. Spread filling on one piece of cake and place another on top.

Frosting:

Frosting: Pour cream into a saucepan and let it come to a boil. Put in chocolate and remove from heat. Stir until all melted. Pour into bowl and cover with plastic wrap, covering it so it is on top of the mixture, not the bowl, preventing a skin to form on top of the mixture. Refrigerate until it becomes thick. Once cakes have filling in between, frost tops and sides. Dust or sift Coffee & Chocolate Spice on top and sides of cake.


Frosting tip: Place cooled and filled cake on a nice serving plate. Cut small strips of waxed paper or aluminum foil and place under edges of cake. Frost cake, and then remove the waxed paper or aluminum foil, leaving you a clean, frosting-less plate!

 

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Photo Credit:  Julie Cecchini

Posted in For the love of Chocolate, Gluten Free, The dish on Dessert | | Comments (2)

Comments

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Ana Fritz

this is such a unique recipe- I went to check where to purchase the Chestnut flour, then found a lovely vegan/gluten free baking cookbook as well Thank you!

Posted by: Ana Fritz | 04 February 2011 at 01:14 AM

Julie Cecchini

Ana, we are thrilled you liked the recipe. If you are looking for more uses for the chestnut flour, I recently had fried calamari with a chestnut flour batter at Legal Seafoods. It was amazing!

Posted by: Julie Cecchini | 04 February 2011 at 04:08 PM

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