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Chocolate Cream Cake















Trans-fat Free, High Fiber


12 ounces semi-sweet chocolate
semi-sweet chips, null, null
½ cup butter, unsalted
6 each eggs
separated, room temp
1 cup sugar
½ cup pecans
finely chopped
1 tablespoon liqueur
irish cream style
½ teaspoon vanilla extract
1 pinch cream of tartar
2 cups heavy whipping cream
¼ cup powdered sugar
2 tablespoons liqueur
irish cream style
2 ounces chocolate curls
, optional


Preheat oven to 350℉ (180℃).

Grease and flour 10 inch springform pan.

Melt chocolate chips and butter in top of double boiler over hot, but not boiling, water.

Beat yolks in large bowl of electric mixer until very thick, about 5 minutes.

Beat in ½ cup sugar 1 tablespoon at a time.

Stir in melted chocolate, pecans, 1 tablespoon liqueur and vanilla.

Beat whites with cream of tartar in another large bowl until soft peaks form.

Gradually add remaining ½ cup sugar and beat until stiff but not dry.

Gently fold ¼ of whites into chocolate mixture, then fold chocolate mixture back into remaining whites.

Pour into prepared pan. Bake 30 minutes.

Reduce oven temperature to 275~ and continue baking 30 minutes.

Turn off oven; let cake stand in oven for 30 minutes with door ajar. Remove cake from oven.

Dampen paper towel and place on top of cake for 5 minutes; remove towel (top of cake will crack and fall).

Cool cake in pan. Remove springform. Transfer cake to platter.

Beat whipping cream in large bowl of electric mixer until soft peaks form.

Beat in powdered sugar and liqueur. Spoon whipped cream onto top of cake and smooth evenly.

Sprinkle with chocolate curls if desired. Refrigerate 6 hours. Let stand at room temperature 30 minutes before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 143468% of calories from fat
 % Daily Value *
Total Fat 108g 166%
Saturated Fat 60g 298%
Trans Fat 0g
Cholesterol 513mg 171%
Sodium 165mg 7%
Total Carbohydrate 38g 38%
Dietary Fiber 6g 23%
Sugars g
Protein 32g
Vitamin A 58% Vitamin C 2%
Calcium 16% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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