Usually cakes are named for famous people who like them. There's a flourless chocolate cake named after the late queen mother. (It was served to her once at tea in a private house, and, the story goes, she began featuring it at royal parties.) There is even a cake, a genoise layered with kirsch-flavored crème mousseline and strawberries, named after a bandleader, Ray Ventura, who was popular in France just after World War II. This cake was developed by the legendary baker Maida Heatter. Robert Redford was reported to have been wild about a chocolate cake sweetened with honey he ate in a Manhattan restaurant, so Heatter procured the recipe and gave it his name.
Provided by Julia Reed
Categories dinner, cakes, dessert
Time 1h45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter a 10-by-3-inch round or springform cake pan. Line bottom with parchment. Butter parchment. Dust with fine breadcrumbs or flour. Shake out excess.
- To make cake: Grind nuts to a powder in a food processor. Set aside.
- Break up chocolate and melt in the top of a double boiler over shallow, warm water on moderate heat. Transfer to a bowl and let cool.
- Meanwhile, in the bowl of an electric mixer, beat butter until soft. Gradually add honey; beat until smooth. Add egg yolks, two or three at a time, beating until mixed after each addition. (The mixture will look curdled, but it is O.K.) Add nuts and chocolate mixture.
- In another bowl, beat egg whites with salt until whites barely stand up when the beater is raised. Fold egg whites into chocolate in three batches. Pour into pan. Bake at 375 degrees for 20 minutes. Reduce temperature to 350. Bake for 50 minutes more, until a cake tester comes out clean. Remove and let cool. Remove from pan. With a long sharp knife, level top.
- To make frosting: Break up chocolate. In a saucepan over medium heat, cook cream until it forms a skin on top. Add chocolate, reduce heat to low and stir with a whisk until smooth. Transfer to a bowl and stir occasionally until cool and slightly thick. Pour icing over cake and smooth top and sides until covered. Serve immediately, or store overnight at room temperature.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 33 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 85 milligrams, Sugar 33 grams, TransFat 0 grams
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OBAID Jan
[email protected]This cake was a bit too rich for my taste. I think I would use less butter or oil next time.
Amjadul Islam
[email protected]I'm not a big fan of chocolate cake, but this one was really good. It was moist and the frosting was light and fluffy.
ZI No
[email protected]This cake is the perfect dessert for any occasion. It's moist, flavorful, and the frosting is to die for.
Saroz Kadel
[email protected]This cake was a complete disaster! It was dry, crumbly, and the frosting was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
EJAZ HUSSAIN CHADHAR
[email protected]This cake was a bit dry for my taste. I think I would add more butter or oil to the batter next time.
Zaryab Malik
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar in the frosting next time.
Chenteleen Simpson
[email protected]I love how moist and flavorful this cake is. The frosting is also perfect - not too sweet and not too rich.
Wasa Wasa
[email protected]This cake is so easy to make and it always turns out perfect. I've made it for parties, potlucks, and even just for a treat for my family.
itz_tybabe Tracybabe
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Mikey Jay
[email protected]This cake was a disaster! It was dry and crumbly, and the frosting was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Sumaiya fariya
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar in the frosting next time.
Mwanje Margie
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The cake was incredibly moist and flavorful. The frosting was also perfect - not too sweet and not too rich.
Bentley Aine
[email protected]This is the best chocolate cake I've ever had! The frosting is so creamy and the cake is so moist. I highly recommend this recipe.
Badeer Eddine
[email protected]I've made this cake several times and it always turns out perfect. It's so easy to make and the results are always delicious.
Courtney Moffatt
[email protected]This cake was a hit at my dinner party! Everyone loved the moist texture and the rich flavor. I will definitely be making this again.