Chocolate Butter Cake with Cream Sauce
A rich chocolate pound cake becomes an elegant dessert when you serve it with a simple cream sauce.
Serves: 12Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 8 oz. bittersweet chocolate, finely chopped
- 1½ cups butter, softened
- ½ cup mascarpone cheese, at room temperature
- 1¼ cups granulated sugar, divided
- 6 large egg yolks, warmed to room temperature
- 1 Tbsp. dark rum
- 2 tsp. almond extract
- ½ tsp. ground ginger
- 2 cups cake flour
- 6 large egg whites, at room temperature
- ⅛ tsp. cream of tartar
- 1 cup heavy cream, chilled
- 2 Tbsp. superfine sugar
- 1 tsp. vanilla extract
- Preheat the oven to 350°F. Lightly coat the bottom and sides of two loaf pans (9" x 5" x 3") with butter and flour. Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring continuously. Set aside to cool.
- Using an electric mixer, cream together the butter, mascarpone cheese, and 1 cup granulated sugar until light and fluffy. Add the egg yolks, one at a time, beating until thoroughly blended. Blend in the rum, almond extract, ginger, and melted chocolate. Fold in the flour a little at a time.
- Beat the egg whites with the cream of tartar, using an electric mixer on a high speed, until soft peaks form. Sprinkle in the remaining granulated sugar and continue beating until stiff peaks form. Fold a third of the egg whites into the batter. Repeat until all the egg whites are incorporated.
- Pour into the prepared pans and bake for 1 hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool on a wire rack.
- Whip the cream, superfine sugar, and vanilla, using an electric mixer, until the cream thickens but is still fluid, just before soft peaks form. Cut cake into thick slices and drizzle with cream sauce.