Daytime Kitchen: Chocolate Cassis Cake

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Chef Bobby from Carlos Brazilian International Cuisine shares a recipe for Chocolate Cassis Cake.

Chocolate Cassis Cake


For the cake:

12 tablespoons (1 1/2 sticks) unsalted butter

10 ounces bittersweet chocolate, chopped

1/2 cup unsweetened cocoa powder and 2 teaspoon of AP flour

6 tablespoons creme de cassis liqueur

1 teaspoon pure vanilla extract

5 extra-large eggs, at room temperature

1 cup  Vanilla sugar

1 orange Zest

1/4 teaspoon kosher salt

For the cake, Preheat the oven to 350 degrees

Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, AP flour, cassis, and vanilla and set aside.

In the bowl of an electric mixer fitted with the whisk attachment beat the orange zest, eggs, vanilla  sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate,  and cool completely.

To serve:

2 (1/2 pint) boxes fresh raspberries

1 juice of a fresh orange

1 pint fresh strawberries, hulled and thickly sliced

1/3 cup sugar

1/3 cup creme de cassis liqueur

Fifteen minutes before serving, toss the berries gently and juice of an orange with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side.