Chocolate Snowball Cake

By sugarbear

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

Preparation

Step 1

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

2.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. 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. 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!