Frozen Chocolate Rapture Cake

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/2 cup butter
• 4 ounces semisweet chocolate
• 2 ounces bitter chocolate
• 1/2 cup sugar
• 3 tablespoons flour
• 4 eggs, divided
• 1 cup whipping cream
• 1 tablespoon icing sugar
• 1 tablespoon coffee-flavored liqueur
• 1/2 cup coffee (very hot brewed)
• 1/2 cup sugar
• 3/4 cup cocoa
• 1/2 cup light corn syrup
• 4 ounces semisweet chocolate, chopped
• 2 tablespoons butter

Recipe

• 1 preheat oven to 325.
• 2 melt the butter and chocolate in a double boiler. remove from heat and add sugar, flour and egg yolks to the chocolate.
• 3 beat egg whites till stiff peaks form, then gently fold into chocolate. pour into a prepared 9" springform pan and bake for 25 minutes. cool, then chill.
• 4 beat whipping cream until soft peaks form. add icing sugar and liqueur to cream and spread over cake. chill for 2 hours.
• 5 spoon hot fudge sauce over the cake and place in freezer for 2 hours or longer. (you may not need to use the whole chocolate sauce) remove from the freezer 10 minutes before serving.
• 6 hot fudge sauce: in a medium bowl, whisk together the coffee, sugar and cocoa. whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
• 7 place the chocolate and butter in a double boiler set over barely simmering water. when the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended.
• 8 this sauce is best if left to ripen for a full day before serving. store in a sealed container. this sauce keeps for 3 weeks in the fridge or 3 months in the freezer.