Deep Chocolate Cake with Rosewater Cream

---------- Recipe via Meal-Master (tm) v8.05

Title: Deep Chocolate Cake with Rosewater Cream
Categories: Cakes, Chocolate
Yield: 12 servings

1 3/4 c Coffee; strong
1/4 c Bourbon
5 oz Unsweetened chocolate
8 oz Butter
2 c Flour
1 ts Baking soda
1 pn Salt
2 c Sugar
2 Eggs
1 ts Vanilla
1/3 c Cocoa powder
2 c Heavy cream
2 ts Rosewater

Recipe by: Lisa Chodosh
Preheat oven to 275. Put coffee, bourbon, chocolate and
butter in bowl over simmering water. Let chocolate melt,
stirring to keep smooth. Sift flour, soda and salt into
another bowl. When chocolate is melted, scrape into bowl
of mixer. At low speed add the sugar, little by little,
until dissolved. Add sifted flour mixture, bit by bit, to
make a batter. Beat in eggs and vanilla til smooth. Butter
a bundt or tube pan and dust with cocoa powder. Pour in
batter. Bake for 1 1/2 hours, or until cake just shrinks
from sides of pan. Do not overbake. Cool completely on a
rack before turning out. Dust with more cocoa powder.
For service, whip cream, flavor with rosewater. Serve cake
slice with cream, garnish with berries and mint sprig. You
can also sift a little powdered sugar over the cake. This
cake keeps very well. Wrap tightly in plastic wrap, keep
at room temperature for up to 3 days.
This was given to me by a culinary student of mine from
Mississippi many years ago. I'm a foodservice professional
and I've used this on many a fancy NYC dessert menu--it is
my favorite chocolate cake, bar none. Follow baking
directions explicitly--it keeps for a week well wrapped in
the fridge. Enjoy it. Lisa Chodosh

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