By Edna Posted on

Chocolate Velvet Recipe from The Four Seasons

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From The Four Seasons, New York, New York

If this recipe doesn’t suit your needs, check out this recipe for Chocolate Velvet from the Inn at Ridgefield

Difficulty: Average
Make Ahead
Serves 8

Ingredients:

Cake

  • 1 basic sponge sheet (11″ x 16″)
  • 3 egg yolks
  • 1 tablespoon instant coffee
  • 1/4 cup kirsch
  • 1/4 cup rum
  • 1/4 cup creme de cacao
  • 1/3 cup praline paste, firmly packed (recipe and ingredients for praline paste below)
  • 6 tablespoons butter, melted
  • 1-1/2 pounds semi-sweet chocolate, melted
  • 3 egg whites
  • pinch of salt
  • 1/4 cup confectioners’ sugar
  • 2 cups heavy cream, whipped (unsweetened)

Semi-Sweet Chocolate Icing

  • 5 squares semi-sweet chocolate
  • 1 cup boiling water

Praline Paste

  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cup almonds, toasted

Instructions:

  1. Completely line a round 1-quart mold with basic sponge cake by cutting out a circle to fit the bottom of the mold.
  2. Then, from the remaining cake cut 1 long or 2 short strips to cover sides.  Reserve any extra cake.
  3. Mix egg yolks, coffee, kirsch, rum, creme de cacao and praline paste.
  4. Beat until smooth.
  5. Add hot butter, then hot melted chocolate.
  6. Beat egg whites until they form soft peaks.
  7. Add sugar, 1 tablespoon at a time, beating well after each addition.
  8. Continue beating 5 more minutes, or until very stiff.
  9. Fold whipped cream and beaten egg whites into original mixture.
  10. Pour into sponge-lined mold.
  11. Place in refrigerator for 2 hours or until filling is firm.
  12. Cover top with remaining sponge cake, fitting together with pieces if there is not a single piece big enough.
  13. Loosen sides of mold with a sharp knife.  Turn out upside down on a plate.
  14. Melt chocolate.
  15. Mix chocolate and water, blending well.
  16. Frost cake all over and chill.

Praline Paste

Makes  1 cup.

  1. Put sugar and vanilla in pan and melt until browned.
  2. Add almonds.
  3. Mix together.
  4. Pour into greased baking tin and cool; then pound in a mortar as finely as possible.