Nothing says YUM like Michael's whipped cream topped chocolate cake!
ingredients
ingredients
method
step-by-step directions

Chocolate Snowball Cake

  • 1 pound Semi-Sweet Chocolate
  • 2 sticks Unsalted Butter
  • 2 teaspoons Instant Espresso Powder
  • 1/2 teaspoon Salt
  • 1 cup Granulated Sugar
  • 6 large Eggs
  • 1 1/2 teaspoon Vanilla Extract
  • For the Whipped Cream
  • 1 1/2 cups Heavy Cream
  • 2 tablespoons Granulated Sugar
  • 1/2 teaspoon Vanilla
step-by-step directions
  • Preheat your oven to 350°F. Grease a loaf pan with nonstick spray or Butter.
  • Combine the Chocolate and Butter in a large non-reactive bowl over a pot of simmering water. Stir as the Chocolate melts, thoroughly combining the Chocolate and Butter into a smooth mixture. Remove from heat, and stir in the Espresso Powder, Salt, and Sugar, stirring until completely dissolved.
  • Add the Eggs, one at a time, mixing well after each addition. Once all of the Eggs have been added, mix in the Vanilla. Try not to incorporate too much air into the batter.
  • Pour the batter into the prepared loaf pan and bake for 40 minutes to an hour. The cake should soufflé slightly, with a cracked top. It should be slightly molten and jiggly in the center. Allow to cool to room temperature, and then chill in the refrigerator for at least 4 hours and up to overnight.
  • Using an ice cream scoop, scoop out balls of the cake onto a platter or individual plates. Pipe Whipped Cream over the surface of the balls, and serve.
  • To make the Whipped Cream: In a large bowl, whisk together the Cream, Sugar, and Vanilla to a medium peak. Transfer to a piping bag and refrigerate until ready to use.
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