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Da BomB - Chocolate Cake

Serving 2 pigs or 10 to 12 reasonables


  • 2 cups finely chopped roasted pecans (with a little butter optional.)
  • 1 cup of brown sugar, not packed
  • 1/3-cup melted sweet butter

  • 8 eggs, organic safest probable because will not be cooked
  • 1 cup of sugar
  • 2 sticks of sweet butter + 4 tablespoons
  • 3/4 lb. semisweet chocolate - Scharffen Berger (yellow pack) = 9.7 oz.
  • 1/4 cup of heavy whipping cream
  • 1 tsp vanilla extract

Ganache (icing)
Prepare day of serving:
  • 1 cup of heavy whipping cream
  • 2 tablespoons sugar
  • 1 tsp. butter
  • 10 oz. of semisweet chocolate well chopped = 1 box
  • 2 tsp. of vanilla extract


Mix the crust ingredients and spread on the floor of a 12-inch spring form cake pan.

Melt the chocolate in a double boiler. Cream the butter and sugar in a cake mixer until pale. Beat in the eggs one at a time. Add melted chocolate slowly to mixer contents, followed by whipping cream and vanilla.

Line the sides of the pan with wax paper. Add filling, cover and refrigerate overnight.

Prepare day of serving:
In a 2-quart saucepan add cream, sugar and butter and heat until it begins to boil. Remove from heat and whisk in chopped chocolate and vanilla. Refrigerate until it's the ideal spreading consistently. Evenly spread over filling.

*Mike Binger's aunt - Irene Baltzell