Chocolate Snowballs

Franklin Biggs makes Chocolate Snowballs...

Good Day Alabama

Tuesday, Dec. 13, 2011

For the cake
12 ounces bittersweet chocolate
1 cup strong coffee
1 cup sugar
¾ lb. unsalted butter
6 eggs, lightly beaten

For the topping
1-1/2 cup whipping cream
2 TB sugar
½ tsp vanilla extract

Melt the chocolate with the coffee.  
Add the sugar and the butter until melted and smooth.
Beat in the eggs.
Bake in a narrow deep bowl for 45-55 minutes.  It will still be a little jiggly and crusty on top.
Refrigerate overnight in the bowl.
Invert onto a serving plate.
Whip the cream with the sugar and vanilla until stiff.
Using a pastry bag with a star tip, cover the cake completely with stars of cream to resemble a snowball.  Refrigerate until about an hour before serving, then let it come closer to room temperature before slicing.  It doesn't always make pretty slices, but the taste makes up for any lack of neatness!