Willy Qs Chocolate Truth Cake Recipes

WILLY Q'S CHOCOLATE TRUTH CAKE

Willy Q's Chocolate Truth Cake image

I haven't made this yet but I want to. The recipe is in a book I read called "All of The Above" by Shelley Pearsall. It's a fictional story but there are a few recipes in it. In the book this is on a menu that says "sweet enough to make tongues start talking."

Provided by picky-picky

Categories Dessert

Time 55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 dash cinnamon
3/4 cup milk
1/4 cup shortening
1/2 teaspoon vanilla
1 egg
1/4 cup chocolate chips

Steps:

Preheat oven to 350 degees.
In a bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt and cinnamon. (dry ingredients).
Add milk, shortening, egg, and vanilla. (wet ingredients).
Mix with an electric mixer at medium speed for about 2 minutes or until well-mixed.
Pour batter into a 9" X 1 1/2" round baking pan which has been greased and floured.
Sprinkle the chocolate chips on top of the batter.
Bake 30-35 minutes, or until toothpick inserted in the center of the cake comes out clean.
Allow to cool for 10 minutes, then remove cake from pan and allow to cool thoroughly on a wire baking rack.
Frost with a thick layer of chocolate frosting and wait for the truth to come out.

WILLIE CAKE

Willie Cake image

Very rich flourless cake made with lots of chocolate. A velvety ganache icing finishes it off with even more rich chocolate goodness.

Provided by SNOWCAT749

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time 2h30m

Yield 12

Number Of Ingredients 9

Ingredients

14 ounces bittersweet chocolate, chopped
¾ cup unsalted butter, cubed
6 egg yolks
6 egg whites
¾ cup white sugar, divided
2 teaspoons vanilla extract
1 teaspoon dark rum
1 ¼ cups heavy cream
1 pound bittersweet chocolate, chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil.
Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm.
In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the batter into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A wooden pick inserted into the cake will still have some moist crumbs attached. Cool cake in the pan over a wire rack. The top will fall.
Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream.
Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake pan, and invert cake onto a plate. Remove parchment paper from the bottom. Ladle warm ganache over the top, and spread out to cover sides. Wipe drips from the plate, and let stand until set.

Nutrition Facts : Calories 667.1 calories, Carbohydrate 54 g, Cholesterol 169.9 mg, Fat 46.6 g, Fiber 5.4 g, Protein 8.6 g, SaturatedFat 28.4 g, Sodium 46.4 mg, Sugar 44.6 g

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