Heat oven to 425\u00b0.
Reserve 1 section of chocolate for cake decoration.
In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly.
Set aside.
In top of double boiler, beat eggs with sugar until mixture is lukewarm and sugar is dissolved.
(Do not overcook.)
Remove from heat and beat until quadrupled and very thick.
Blend flour into egg mixture; fold into chocolate mixture, a little at a time.
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
remove from heat.
Add chocolate and butter; stir to melt
boil.
Pour over chocolate and butter.
Stir until
Prepare and bake cake mix according to package directions
double boiler, melt the chocolate and butter. Stir until smooth
ith parchment paper.
Chop chocolate squares and place in a
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan or line with parchment paper.
Melt chocolate in the top of a double boiler and mix with melted butter.
In a large bowl, whip the eggs and sugar to full volume. Gently fold the chocolate into the whipped eggs. Quickly but gently fold in the flour. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until the center feels firm to the touch. Do not turn out of pan until completely cool.
Combine flour, baking soda and chocolate; add in 3 additions to
00b0F. Grease three 9-inch cake pans. With electric mixer on
0cm square cake pan and line with paper.
Place chocolate, butter
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
omes out clean.
Put cake directly into the freezer from
stirring occasionally, until the chocolate mixture is smooth. Cool the
Line a 7 inch springform pan with the chocolate cake, flattening with your hands to fill.
Combine heavy cream and chocolate over low heat, stirring, for 3 mins, or until chocolate melts and mixture is smooth. Add liqueur. Chill for 1 hour.
Beat chocolate mousse for 1-2 mins, or until mixture is thick. Transfer to prepared pan, smooth surface and chill for 3 hours, or until set. Transfer to a serving platter and dust with cocoa powder. Top with berries and serve.
8 inch round cake pans, reserve.