Drunken Sailor Chocolate Cake

Herriott Grace Chocolate Cake
If you're looking for a cake that feels like a celebration, this is it. It's decadent in the best way and perfect served in tiny slices or as the recipe suggests with a handful of spoons. I've successfully made it day of and the day before with excellent results. Also, I think it'd be perfect for New Year's Eve.  Happy Holidays! xo, N


PS: here's the cake sliced the first time I made it and eaten just with spoons the second time! So good.


Herriott Grace Chocolate Cake 

From the HG Shop in this post:
Dinner at the Long Table (shot by Michael and me!)
Porcelain Mixing Bowls

Chocolate Cake

Reprinted from DINNER AT THE LONG TABLE by Andrew Tarlow & Anna Dunn with Scarlett Lindeman. Ten Speed Press, 2016.

This recipe comes from the Stars Desserts Cookbook by Emily Luchetti, albeit slightly altered, because we always like to sneak in a but more booze. Serve this cake late at night, with eight to ten spoons. No plates.

6 oz bittersweet chocolate, chopped
10 T unsalted butter
3/4 dark rum
4 eggs, separated
1 1/2 cup sugar
1 cup all-purpose flour
1/2 t kosher salt

8 oz bittersweet chocolate, chopped
1 cup heavy cream

Preheat the oven to 350˚F. Line a 9" cake pan with parchment paper. Melt the chocolate, butter, and rum in a double boiler. Set aside and let cool slightly. In a bowl, whisk the egg yolks and 1/2 cup plus 3 T sugar until thickened, about 3 minutes. Stir in the melted chocolate mixture, then the flour and salt. Put the egg whites in the bowl of a stand mixer and whisk on medium until frothy, then continue whisking until soft peaks form. Add the remaining 1/2 cup sugar plus 1 T and continue whisking until stiff peaks form, about 5 minutes. Fold 1/3 of the egg whites into chocolate batter, then fold in the remaining whites. Pour the batter into the prepared pan cake pan. Bake until a toothpick or cake tester inserted into the centre of the cake comes out clean, 30-35 minutes. Let cool to room temperature [Let cake cool completely in the ring].

In the meantime, make your glaze. Melt together the chocolate and heavy cream in a double boiler. Set aside and let cool to room temperature. When your cake is cool. unmold it, place on a cake stand, and remove the parchment paper. Frost the cake with the glaze. Hold on to the spoons for an hour before releasing to the hounds.