Page 145 - Chocolate Cake Doctor

C H O C O L A T E P O U N D C A K E S 127

Chocolate Whipped Cream

here are several ways to add the flavor powder. Beat on highest speed until
Tof chocolate to whipped cream. thickened but not stiff, 3 to 4 minutes.
Remember that it is better to slightly
• Fold whipped cream into cooled melted
underwhip cream than to overwhip it.
semisweet chocolate. Use about 2
• Whip 1 cup heavy cream until soft ounces of chocolate for every 2 cups
peaks just begin to form. Drizzle whipped cream.
1 tablespoon chocolate syrup over it.
• And for a chocolate chip appearance,
Continue whipping until soft peaks
drizzle just-melted semisweet chocolate
have formed.
into very cold whipped cream, then fold
• For every 1 cup heavy cream, add to combine. The chocolate cap cools
1 ⁄4 cup confectioners’ sugar and and breaks into small pieces when
1 tablespoon Dutch-process cocoa folded in. Use 1 ounce of chocolate for
every 2 cups whipped cream.

allowing it to drip down the sides of the Store this cake, in a cake saver or
cake. Let the cake rest for 10 minutes under a glass dome, at room temperature
before slicing. for up to 1 week. Or freeze it, wrapped in
foil, for up to 6 months. Thaw the cake
8. Slide the cake onto a serving platter.
overnight in the refrigerator before serving.
Slice and serve.