Chocolate Velvet Recipe From the Inn At Ridgefield

From The Inn at Ridgefield – Ridgefield, Connecticut

We also have a recipe for Chocolate Velvet from the Four Seasons restaurant

Difficulty: Average
Make Ahead
Serves 10

Ingredients:

• sponge cake
• 3 egg yolks
• 1/4 cup white creme de menthe
• 1/4 cup light rum
• 1/4 cup Kahlua
• 1/4 cup butter, melted
• 2 pounds semi-sweet chocolate, melted
• 2 cups whipping cream, whipped
• 3 egg whites
• pinch of salt
• 2 tablespoons confectioners’ sugar
• 1/2 cup hot water

Instructions:

1. Line a 1-1/2-quart glass bowl or souffle dish with a thin layer of sponge cake.
2. Mix egg yolks, creme de menthe, rum, and Kahlua in a large bowl until smooth.
3. Add melted butter to mixture.
4. Slowly stir in 1-1/2 pounds melted chocolate, then fold in whipped cream.
5. In a separate bowl, beat egg whites and salt until firm.
6. Add confectioners’ sugar gradually, beating until stiff and glossy.
7. Fold this into chocolate mixture.
8. Pour into lined souffle dish.
9. Refrigerate for 3 hours until firm.
10. After refrigerating, cover top of velvet with a thin layer of sponge cake.
11. Then turn entire bowl over onto a large plate.
12. Cover entire cake with a very thin layer of frosting made with 8 ounces melted chocolate mixed with hot water.
13. Refrigerate for 1 hour.
14. Use a hot knife to slice.