Chocolate Omnipotence

"This can be served on its own as a pudding-like dessert, or used to frost your favorite cake recipe. Found at Cooking Club of America, along with this story: "For member Robert Fertig, this recipe is the icing on the cake--literally. After he made a cake frosted with this recipe for a 50th birthday party, one of the celebrant’s sons had his pastry chef at Lola’s in New York City put the cake on the menu. One day, a writer for Gourmet magazine tasted it and declared it the best cake the writer had ever tasted." Cooking time listed is chill time."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 30mins
Ingredients:
7
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Place 11 oz. of the semisweet chocolate and bittersweet chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over water (bowl should not touch water). Let stand until chocolate is melted. Stir until smooth.
  • Place sour cream in large bowl. Whisk in melted chocolate and cognac.
  • Cut remaining 1 oz. semisweet chocolate into thin shavings with knife; stir half into chocolate mixture. Spoon into small bowls or stemmed glasses. Refrigerate at least 3 hours.
  • In medium bowl, beat cream and vanilla at medium-high speed until stiff peaks form. Top each serving with whipped cream. Garnish with remaining shaved chocolate and cookies. Refrigerate leftovers.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes