Best Brunos Chocolate Cake Recipes

BRUNO'S CHOCOLATE CAKE

Bruno's Chocolate Cake image

Make and share this Bruno's Chocolate Cake recipe from Food.com.

Provided by Leslie in Texas

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

9 eggs, separated, room temperature
1 tablespoon dark rum
1/4 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup sugar
12 ounces semisweet chocolate, melted
6 tablespoons unsalted butter, melted (3/4 stick)
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
2 1/2 ounces amaretti, finely ground (Italian macaroons)
1/2 cup hot water
4 ounces semisweet chocolate, melted
2 cups whipping cream
1 ounce amaretti, finely ground
2 tablespoons dark rum
3 ounces semisweet chocolate, melted
3 ounces white chocolate, melted
unsweetened cocoa powder, to decorate
chocolate leaves, to decorate
chocolate, balls (small)

Steps:

For cake:.
Preheat oven to 375 degrees.
Butter and flour three 9 inch round cake pans.
Beat yolks until lightand slowly disolving ribbon forms when beaters are lifted.
Stir in rum and vanilla.
Beat whites with cream of tartar in large bowl to soft peaks.
Add sugar, 1 tablespoon at a time and continue beating until stiff and shiny.
Stir chocolate and butter into yolks until well combined.
Gently fold in 1/4 of egg whites, then fold chocolate mixture into remaining whites.
Sift together cornstarch and cocoa powder; combine with amaretti;gently fold into batter.
Divide batter among prepared pans.
Bake until centers of cakes rise and begin to crack, 18 to 20 minutes.
Cool 10 minutes in pan, then cool completely on wire rack.
For chocolate cream;.
Whisk 1/2 cup hot water into 4 oz. melted semisweet chocolate.
Cool to room temperature.
Whip cream until stiff peaks form; gently fold chocolate mixture, amaretti and rum into whipped cream.
To Assemble:.
Reserve 1/4 of chocolate cream for decorating top of cake.
Spread remainder evenly between layers and over top and sides.
Measure height of cake.
On sheet of parchment spread 3 oz. melted semisweet chocolate into 1/16 inch-thick rectangle as wide as cake is high.
Repeat with melted white chocolate on another sheet of parchment.
Refrigerate until chocolate is firm, but not brittle, about 15 minutes.
Cut crosswise into 3/4-inch-wide strips.
Refrigerate to refirm chocolate, about 15 minutes.
Carefully arrange strips alternating around edges of cake,gently pressing into icing.
Spoon remaining pastry cream into a pastry bag fitted with a No. 3 plain tip.
Pipe mixture in straight lines atop cake.
Dust lightly with cocoa powder; Refrigerate.
Cake may be prepared 1 day ahead.
Decorate with chocolate leaves and balls.
Bring to room temperature before serving.

Nutrition Facts : Calories 556.3, Fat 50, SaturatedFat 29.9, Cholesterol 229.2, Sodium 86.1, Carbohydrate 29.7, Fiber 7.8, Sugar 13.3, Protein 12

BRUNO'S CHOCOLATE CAKE WITH CHOCOLATE CREAM

Bruno's Chocolate Cake with Chocolate Cream image

How to make Bruno's Chocolate Cake with Chocolate Cream

Provided by linda mcdougal @lilacmemaw

Categories Cakes

Number Of Ingredients 20

Ingredients

9 large eggs, separated, room temperature
4 ounce(s) semisweet chocolate, melted
1/2 cup(s) hot water
2 cup(s) whipping cream
2 tablespoon(s) dark rum
- GARNISH INGREDIENTS
3 ounce(s) semi-sweet chocolate, melted
3 ounce(s) white chocolate, melted
- cocoa powder
- CHOCOLATE CREAM
1/2 ounce(s) amaretti (about 10 Italian macaroons, finely ground)
1 tablespoon(s) dark rum
1/4 teaspoon(s) vanilla extract
1/4 teaspoon(s) cream of tartar
8 tablespoon(s) sugar
12 ounce(s) semisweet chocolate
6 tablespoon(s) unsalted butter, melted
3 tablespoon(s) cornstarch
2 tablespoon(s) cocoa, unsweetened
- unsweetened chocolate leaves

Steps:

Preheat oven to 375.
Butter and flour 3 9-inch round cake pans.
Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
Beat in rum and vanilla.
Beat whites with cream of tartar to soft peaks.
Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
Sift together cornstarch and cocoa; combine with ground amaretti.
Gently fold into the batter.
Divide batter among prepared pans.
Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)
For Chocolate Cream: Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
Whip cream until nearly stiff.
Gently fold chocolate mixture and rum into whipped cream.
To Assemble: set aside 1/4 of the chocolate cream for decorating the top of the cake.
Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides.
Measure height of the cake.
On a sheet of parchment or waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16 inch thick and as wide as the cake is high.
Repeat with melted white chocolate on another sheet of parchment.
Refrigerate until chocolate is firm but not brittle, about 15 minutes.
Cut chocolate crosswise into 3/4-inch-wide strips.
Refrigerate to refirm chocolate, about 15 minutes.
Carefully arrange strips alternately around edges of cake, gently pressing into icing.
Spoon reserved chocolate cream into pastry bag fitted with a number 3 round tip.
Pipe mixture into straight lines atop the cake.
Dust lightly with cocoa; refrigerate.
Garnish with chocolate leaves. (For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves.)
Bring to room temperature before serving.