Best The Silver Palates Chocolate Cake Recipes

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THE SILVER PALATE'S CHOCOLATE CAKE



The Silver Palate's Chocolate Cake image

This recipe is adapted from "The Silver Palate Cookbook," written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn't mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this decadent chocolate cake, whose title belies its incredible simplicity. The ingredients take hardly any time to whip together, and it bakes in a tube pan for under an hour. Gild it with a gooey chocolate frosting, and feed it to those you love with good cheer.

Provided by Christine Muhlke

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, plus extra for greasing pan
1 3/4 cups plus 2 tablespoons unbleached all-purpose flour, plus extra for flouring the pan
3 ounces unsweetened chocolate
1 teaspoon vanilla extract
2 cups sugar
2 eggs, separated
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon baking powder
2 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
6 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
  • Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
  • In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
  • Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
  • Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
  • To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 48 grams, TransFat 0 grams

DECADENT CHOCOLATE CAKE



Decadent Chocolate Cake image

I don't know why it's so good (doesn't seem like anything special from looking at the recipe) but it's the one thing that will go on a table loaded with good desserts! Originally found in the Silver Palate

Provided by Teresacooks

Categories     Dessert

Time 1h20m

Yield 1 Bundt Cake, 8-12 serving(s)

Number Of Ingredients 15

1 cup boiling water
3 ounces unsweetened chocolate
8 tablespoons sweet butter (1 stick)
1 teaspoon vanilla
2 cups sugar
2 eggs, separated
1 teaspoon baking soda
1/2 cup sour cream
2 cups flour, less 2 tbsp
1 teaspoon baking powder
2 tablespoons sweet butter
3/4 cup semi-sweet chocolate chips
6 tablespoons heavy cream
1 1/4 cups confectioners' sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F Grease a 10" tube pan.
  • Pour boiling water over chocolate and butter; let stand until melted.
  • Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.
  • Mix soda and sour cream and whisk into chocolate mixture.
  • Mix flour and baking powder well, and add to batter, mixing thoroughly.
  • Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold together.
  • Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 minute or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.
  • To Make the Frosting:.
  • Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.

Nutrition Facts : Calories 727.4, Fat 33.4, SaturatedFat 20.3, Cholesterol 112.8, Sodium 239.8, Carbohydrate 106.9, Fiber 3.5, Sugar 77.3, Protein 7.7

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