Chocolate Snowball Cake

By Valarie

Ingredients

• 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

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

1

nonstick spray or Butter

Preheat your oven to 350°F. Grease a loaf pan with nonstick spray or Butter.

2

1 pound Semi-Sweet Chocolate
2 sticks Unsalted Butter
2 teaspoons Instant Espresso Powder
1/2 teaspoon Salt
1 cup Granulated Sugar

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.

3

6 large Eggs
1 1/2 teaspoon Vanilla Extract

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.

4

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.

5

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.

6

1 1/2 cups Heavy Cream
2 tablespoons Granulated Sugar
1/2 teaspoon Vanilla

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.

Helpful Tips
1. This recipe is gluten-free!
2. Espresso powder brings out the flavor of the chocolate.
3. Use an ice cream scoop to make the ball shaped cakes!