Bruno's Chocolate Cake With Chocolate Cream Recipe

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Bruno's Chocolate Cake with Chocolate Cream

linda mcdougal


★★★★★ 2 votes


9 large
eggs, separated, room temperature
1 Tbsp
dark rum
1/4 tsp
vanilla extract
1/4 tsp
cream of tartar
8 Tbsp
12 oz
semisweet chocolate
6 Tbsp
unsalted butter, melted
3 Tbsp
2 Tbsp
cocoa, unsweetened
1/2 oz
amaretti (about 10 Italian macaroons, finely ground)


4 oz
semisweet chocolate, melted
1/2 c
hot water
2 c
whipping cream
2 Tbsp
dark rum


3 oz
semi-sweet chocolate, melted
3 oz
white chocolate, melted
cocoa powder
unsweetened chocolate leaves


1Preheat oven to 375.
2Butter and flour 3 9-inch round cake pans.
3Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
4Beat in rum and vanilla.
5Beat whites with cream of tartar to soft peaks.
6Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
7Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
8Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
9Sift together cornstarch and cocoa; combine with ground amaretti.
10Gently fold into the batter.
11Divide batter among prepared pans.
12Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
13Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)
14For Chocolate Cream: Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
15Whip cream until nearly stiff.
16Gently fold chocolate mixture and rum into whipped cream.
17To Assemble: set aside 1/4 of the chocolate cream for decorating the top of the cake.
18Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides.
19Measure height of the cake.
20On a sheet of parchment or waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16 inch thick and as wide as the cake is high.
21Repeat with melted white chocolate on another sheet of parchment.
22Refrigerate until chocolate is firm but not brittle, about 15 minutes.
23Cut chocolate crosswise into 3/4-inch-wide strips.
24Refrigerate to refirm chocolate, about 15 minutes.
25Carefully arrange strips alternately around edges of cake, gently pressing into icing.
26Spoon reserved chocolate cream into pastry bag fitted with a number 3 round tip.
27Pipe mixture into straight lines atop the cake.
28Dust lightly with cocoa; refrigerate.
29Garnish with chocolate leaves. (For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves.)
30Bring to room temperature before serving.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy