Creme de Cassis Cake
Everywhere I look (or go) these days all I see are holiday decorations, and all I hear are Christmas carols. There are even radio stations that only play “holiday music” from Thanksgiving until the new year. Some of them are awful (Dogs barking “Jingle Bells”? Come on.) But some of the holiday music is actually quite nice. I love “Baby, it’s Cold Outside“, “Have Yourself a Merry Little Christmas” and “White Christmas“, but one of my favorites is “My Favorite Things“. I know, I know, it’s not really a Christmas song, but they play it every year on all the holiday channels, so I think of it as one.
The song lists all of Mary’s (Julie Andrews) favorite things. Things like kittens’ whiskers, copper kettles, woolen mittens, sleigh bells, apple streudel, and of course packages tied up with string. I too am a fan of copper, mittens, apple streudel and presents. But one of my favorite things isn’t on Mary’s list. It’s chocolate. I just can’t get enough of chocolate; and this time of year, it’s everywhere. There are cookies, Peppermint Bark and of course hot chocolate, with or without peppermint Schnapps. While I love chocolate and peppermint together, there’s another thing I love even more: chocolate and fruit, especially when they’re blended into something amazing.
This Creme de Cassis Cake is just that: amazing! From Ina Garten, this cake was made for the holidays. It’s got a double dose of dark chocolate and a thick chocolate cassis sauce that’s drizzled over the top. It just screams holiday party or Christmas dessert. It may not look all that special, but as with all things, looks can be deceiving. This cake is so rich and chocolatey it’s like a decadent chocolate bomb went off in your mouth. But it’s not just the dark chocolate that makes this cake so spectacular, it’s the subtle currant flavor that flows through it from top to bottom. That’s right, the creme de cassis isn’t just in the sauce, it’s mixed into the cake as well; which means you get chocolate and currant flavors from the first bite to the last.
So, if you like chocolate and fruit together (and I know you do) you’re going to love this cake. But be warned, it’s so decadent all you need is a tiny bit. Because the slices should be small, this cake will serve several people, making it the ideal choice for your holiday table this year. It’s always on mine because as I said, it’s one of my favorite things. And after one bite, I’ll bet it’ll be one of yours.
Notes
Adapted from Ina Garten
Ingredients
- 12 tablespoons unsalted butter
- 16 ounces bittersweet chocolate, chopped and divided
- 1/2 cup unsweetened cocoa powder
- 3/4 cup creme de cassis liqueur, divided
- 1-1/2 teaspoons vanilla extract, divided
- 5 large eggs
- 1 cup sugar, divided
- 1/4 teaspoon kosher salt
- 1/4 cup heavy cream
- 2 (1/2 pint) boxes fresh raspberries
- 1/3 cup sugar
Instructions
For the cake:
- Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan. Line the bottom of the pan with parchment paper and set aside.
- Melt the butter and 10 ounces of chocolate together in a double-boiler, stirring occasionally until smooth. Let cool for 5 minutes. Whisk in the cocoa powder, 5 tablespoons creme de cassis, and 1 teaspoon vanilla and set aside.
- Beat the eggs, 3/4 cup of sugar, and salt in a mixer set to high until pale yellow and triple in volume. Fold the chocolate mixture into the egg mixture 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.
- Cool the cake in the pan for 30 minutes and then release the sides of the pan, invert the cake onto a serving plate, remove the parchment paper, and cool completely.
For the glaze:
- Melt the remaining chocolate and cream together in a double-boiler. Stir until smooth. Remove from the heat and whisk in 3 tablespoons creme de cassis and 1/2 teaspoon vanilla. Allow to cool for 10 minutes and spread over the top of the cake.
- Fifteen minutes before serving, toss the berries gently with the remaining sugar and remaining creme de cassis. Cut the cake in wedges and serve with the berries.
