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CHOCOLATE CAKE THAT IS ABSOLUTELY PERFECT!

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This chocolate cake is a dark chocolate cake with a layer of raspberry jam, whipped cream filling and chocolate frosting. It has been a family favorite for birthdays and other special occasions for over 30 years.

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 Chocolate Cake That is Absolutely Perfect!
This chocolate cake is a dark chocolate cake with a layer of raspberry jam, whipped cream filling and chocolate frosting.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 1 Hour
Servings
Ingredients
For the cake
For the frosting
For the filling
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 1 Hour
Servings
Ingredients
For the cake
For the frosting
For the filling
Instructions
  1. Preheat oven to 350 degrees. Mix cocoa, coffee and water and cool. Sift dry ingredients. In a bowl beat butter, sugar, eggs and vanilla at high speed for 5 minutes. At low speed add ¼ of the flour mixture alternating with 1/3 cocoa and ending with flour. Do not over beat. Divide into 1 - 9” square pan and a 12” rectangle pan, greased and floured. Bake for 25 to 30 minutes until a wooden toothpick stuck into the middle of the cake comes out clean.
For the frosting
  1. Combine chocolate cream and butter in a saucepan over medium heat. Stir until smooth. Remove from heat. Whisk in sugar, cool.
For the filling
  1. Beat the cream, powdered sugar and vanilla extract until stiff.
To assemble
  1. To assemble: When the 8” cake comes out of the oven, let it rest for 30 minutes then remove it to a plate. Spread the raspberry jam over it while it’s still warm and refrigerate it for an hour.
  2. Spread the whipped cream filling over the raspberry jam. Cut the other cake so it’s 9”x9” and set it on top of the filling. Run a thin coat of icing around the entire cake and refrigerate ½ hour. Add the rest of the icing and refrigerate.
  3. You can stop here for a delicious cake, however, if you want to decorate it, roll out some fondant in a large square.
  4. Decorate to look like a gift-wrapped present as seen in the picture.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

FOOTBALL PETIT FOURS

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Rich, chocolaty and easy, a must for every superbowl party.

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 Football Petit Fours
Rich, chocolately and easy, a must for every football game party.
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 60 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 60 minutes
Servings
Ingredients
Instructions
  1. Put cookies in a food processor and chop finely then add the marscapone cheese and mix thoroughly.
  2. Shape into 1 inch football shapes. Freeze 10 minutes.
  3. Melt chocolate over a double boiler. Using 2 forks, dip cookies in chocolate. Place in a single layer on parchment paper-line cookie sheet. Use icing to draw laces on footballs. Refrigerate until firm.
For the icing
  1. Combine all ingredients in a bowl and stir until smooth. Put the icing into a pastry bag with a fine tip and draw laces on the footballs.
Recipe Notes

Super Bowl Sunday is the second-largest day for U.S. food consumption, after Thanksgiving Day. Some of the most popular game day snacks are chicken wings, pretzels, chips and dips, burgers and hot dogs, guacamole and pizza. © Galley Chef All Rights Reserved

Recipes

KEY LIME CHOCOLATE PIE

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How can you go wrong with a crunchy chocolate cookie crust, a layer of dark chocolate and a bright and tart lime filling?  This Key Lime Chocolate Pie is everything you would want in a dessert.  It’s like having a chocolate cream filled cookie together with a lime mousse!

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 Key Lime Chocolate Pie
This pie has a crunchy chocolate cookie crust, a layer of dark chocolate over the crust and a bright, tart lime filling.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Servings
slices
Ingredients
For the crust
For the filling
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Servings
slices
Ingredients
For the crust
For the filling
Instructions
For the crust
  1. Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place chocolate wafers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling
  1. Meanwhile, in a double boiler, melt the chocolate. Pour it over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:
For the whipped cream
  1. Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

SACHERTORTE

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Sachertorte

Dark chocolate and raspberries come together to make this dense cake a sensational hit among chocolate fanatics.

Course Dessert
Cuisine Austrian

Prep Time 20 minutes
Cook Time 35 minutes

Servings
people


Ingredients
Cake

Frosting

Course Dessert
Cuisine Austrian

Prep Time 20 minutes
Cook Time 35 minutes

Servings
people


Ingredients
Cake

Frosting


Instructions
  1. Preheat oven to 350 degrees. Butter and flour a 9 inch cake pan. In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks and 3 tablespoons of sugar until light and ribbony. Beat in the chocolate mixture.

  2. In another bowl, beat the egg whites and salt until soft peaks form. Slowly add the remaining 2/3 cups of sugar and continue to beat until stiff peaks form. Fold in the flour to the chocolate mixture and then fold in 1/3 of the egg whites into at a time until it's thoroughly incorporated. Pour into prepared cake pan.

  3. Bake for 35 miinutes or until done. To check for doneness, insert a paring knife or toothpick in the center of the cake. It should come out dry. Remove from the oven and cool on a rack.

To make the raspberry filling
  1. Puree the raspberry preserves in a food processor and stir in the liquor.

  2. After the cake has cooled, slice it horizontally into 3 equal layers. S

  3. Spread half of the raspberry filling on the bottom layer. Top with a second layer of cake. Spread the remaining raspberry filling and top with the last layer of cake. Chill for an hour.

To make the frosting
  1. In a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Sitr into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for 30 minutes before serving. Serve with whipped cream or ice cream.


Recipe Notes

Eduard Sacher completed his culinary training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier, during which time he perfected his father's sachertorte recipe. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake remains among the most famous of Vienna's culinary specialties. © Galley Chef All Rights Reserved