Chocolate Sin Cake With Espresso Cream
- 15 (1-ounce) semisweet chocolate baking squares, chopped
- 1 1/4 cups butter
- 12 large eggs
- 2 cups sugar
- Mixed berries
- Fresh mint
- Melt chocolate and butter in top of a double boiler over hot, not boiling, water, stirring until smooth. Remove from heat; cool. Combine eggs and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended. Gradually add cooled chocolate, beating at low speed until blended.
- Pour batter into a buttered, wax paper-lined, 9-inch deep round cake pan. Place cake pan in a large shallow pan. Add hot water to shallow pan to depth of 1 inch.
- Bake at 350u0b0 for 55 minutes. Turn oven off; let stand in oven 50 more minutes or until set. Remove cake pan from water bath, and cool cake completely in pan on a wire rack. Cover and chill 2 hours. Loosen edges of cake with a spatula, and invert cake onto a serving plate. Cut into wedges, and pipe or spoon Espresso Cream on top. Top with mixed berries and mint sprigs.
semisweet chocolate baking squares, butter, eggs, sugar, mixed berries, fresh mint
Taken from www.myrecipes.com/recipe/chocolate-sin-cake-with-espresso-cream (may not work)