Public Servant Lifestyle

A chocolate feast of a cake, full of heavy cream, choclate chips, butter and sugar - ideal for those special occasions.

For The Cake

1 cup boiling water
3 oz unsweetened chocolate
8 tbsp sweet butter (1 stick)
1 tspn vanilla
2 cups sugar
2 eggs, separated
1 tspn baking soda
½ cup sour cream
2 cups (less 2 tbsp) flour
1 tspn baking powder
Chocolate frosting (see below)

For The Frosting

2 tbsp sweet butter
¾ cup semisweet chocolate chips
6 tbsp heavy cream
1¼ cup confectioners sugar and 1 tspn vanilla

The Method

Preheat your oven to 350°F. Grease a 10" tube pan. Pour boiling water over the chocolate and butter and let it stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time, until blended well. Mix the soda and sour cream and whisk into chocolate mixture. Mix the flour and baking powder well, and add to the batter, mixing thoroughly.

Beat egg whites until stiff but not dry. Stir a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold in. Pour the batter into the prepared pan. Set it on the middle rack of the oven and bake for 40-50 min or until the edges have pulled away from the pan and the cake tester (such as a toothpick) inserted comes out clean. Cool in the pan for 10 minutes, remove and cool completely before frosting.

Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread the mixture on the cake while the frosting is still warm.

Consume - best cut into six or eight equal pieces - with forks and perhaps an even more decadent dollop of cream on the side.

More information available in Naughty But Nice, Recipe Ideas, Deserts, Supermarkets