Name: Drunken Chocolate Cake
Yield: Serves 8 to 10
Ingredients: Pinch salt; 1 cup flour; 1¼ cups sugar; 4 large eggs, separated; 1 recipe Chantilly Cream; 1 cup heavy (whipping) cream; 8 ounces bittersweet chocolate; 5 ounces (1¼ sticks) sweet butter; ⅔ cup dark rum; 6 ounces bittersweet chocolate, coarsely chopped

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

This cake is an adaptation from Bjorn Olson, a good cook turned architect, and a friend of Jeremiah’s. It is aptly named because of the amount of rum in it.

Ingredients

Chocolate Cake

6 ounces bittersweet chocolate, coarsely chopped
5 ounces (1¼ sticks)

Method

To make the cake

Preheat the oven to 350 degrees.

Line the bottom of the cake pan with parchment paper.

Melt the chocolate and butter in the rum in the top half of a double boiler. Set it aside to cool to lukewarm.

Combine t

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Drunken Chocolate Cake

Ingredients

Chocolate Cake

Method

To make the cake

Become a Premium Member to access this recipe

$4.99

$39.99

Part of