Here’s the story of one of the best desserts of all time. Chocolate Velvet. There actually really isn’t a story behind it, except my mom decided to make it one fateful night, and the result was similar to eating heaven dipped in silk. Light and smooth, yet decadent and rich. I’m pretty sure it’s everything I’ve ever wanted in a dessert.
Seriously, this is an all-time favorite. We’ve made it again and again over the years, and it never disappoints.
- 24 ladyfinger cakes, split
- 1 lb. semi-sweet chocolate
- 3 eggs, separated
- 1 Tbsp. orange liqueur
- 1 Tbsp. Rum
- 1 Tbsp. Kahlua
- 3 Tbsp. Butter, melted
- 3 Tbsp. Powdered sugar
- 1 cup whipping cream
1. Split ladyfingers in half and line bottom and sides of a 9 inch spring form pan with them, reserving enough for the top.
2. In double broiler over simmering water, melt 12 ounces of semi-sweet chocolate. Remove from heat and add 3 egg yolks and liqueur, rum, and kahlua. Beat until smooth. stir in melted butter.
3. In small bowl, beat 3 egg whites until foamy. Add powdered sugar and beat until stiff peaks form. Carefully fold into chocolate mixture.
4. In separate bowl, whip cream until soft peaks form and carefully fold in chocolate mixture. Pour into pan, cover w/ remaining ladyfingers, cover and chill 8 hours.
5. Remove cake from fridge. Run knife around edge of pan and release spring form pan sides.