Chocolate Snowball Cake

Perfect dessert for the holidays

Photo by Ellen P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • Nonstick veg. oil spray

  • 2

    tablespoons dark rum

  • 1

    tablespoon instant coffee

  • 2 2/3

    cups semisweet chocolate chips(about 1 lb.)

  • 1

    cup(2 sticks) unsalted butter;diced into pieces

  • 1 1/2

    cup sugar

  • 6

    large eggs

  • 1 1/2

    cup chilled whipping cream

Directions

Preheat oven to 350 degrees Line 10 cup ovenproof glass bowl,or 10 cup metal bowl, smoothly with foil. Spray foil w/ nonstick spray. Combine dark rum and instant coffee in small bowl to dissolve coffee. Combine chocolate chips & butter in large bowl. Set bowl over saucepan of simmering water. Stir until chocolate and butter are melted and smooth. Remove bowl from over water. Using electric mixer, beat in sugar,then coffee mixture. Beat until mixture cools to lukewarm, about 3 minutes. Beat eggs 1 at a time. Transfer batter to foil-lined bowl. Bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached(about 1 hr. 5m). Cool cake in bowl on rack 15 m.(center of cake wll fall). Press edge of cake firmly to level w/ center of cake. Refrigerate cake uncovered unitl cold,at elast 6 hours and up to 2 days. Invert bowl w/ cake onto platter, allowingckae to fall onto platter. Lift off bowl:peel off foil. Beat cream in large bowl unitl peaks form. Spread whipped cream all over cake, mounding cream in center. Cut into wedges, and serve or refrigerate up to 6 hours.

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