Chocolate Sin Cake with Espresso Cream


  • 15 (1-ounce) semisweet chocolate baking squares, chopped
  • 2 cups sugar
  • Fresh mint
  • Mixed berries
  • 12 large eggs
  • 1 ¼ cups butter
  • Espresso Cream

Melt chocolate and butter in top of a double boiler over hot, not boiling, water, stirring until smooth. Remove from heat; cool. Combine eggs and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended. Gradually add cooled chocolate, beating at low speed until blend...

View full recipe at My Recipes


Best Wine Deals

See More Deals »

Snooth Media Network