Chocolate Cream Cake

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1 1⁄2 hours 12 Servings Print RecipeEmail Recipe


  unsalted butter and all-purpose flour for tart pan
1cupcrème fraîche
1⁄4cuphazelnut liqueur
2tablespoondark rum
1⁄2teaspoonground cinnamon
1poundsemi sweet chocolate (melted and cooled)
6ounceextra bittersweet chocolate (melted and cooled)
8 eggs (at room temperature)
1⁄2cupdark brown sugar (packed)
  confectioners' sugar
  cocoa powder
  chocolate curls


Heat oven to 350°F.

Butter and flour a 10” x 2" fluted tart pan without removable bottom. Line bottom with parchment paper; butter and flour paper.

Beat crème fraîche in small mixer bowl until soft peaks form. Beat in liqueur, rum, and cinnamon; beat until stiff; reserve at room temperature. Beat semi sweet and bittersweet chocolates in medium bowl with electric beater until very light, about 5 minutes.

Whisk eggs and brown sugar in large bowl over hot water until sugar dissolves; remove bowl from water. Beat with electric mixer until mixture falls and ribbon from beater, about 5 minutes. Quickly but gently fold chocolate mixture, then crème fraîche into egg mixture until no light streaks remain. Pour into prepared pan.

Place tart pan in larger baking pan; carefully pour 1 inch of boiling water into larger pan. Bake in center of oven until knife inserted in center of cake is withdrawn clean, about 1 hour. Remove tart pan from water bath; cool cake on wire rack. Refrigerate cake in pan, covered, overnight for better flavor; bring to room temperature before unmolding. Unmold cake; remove parchment paper; dust top of cake with confectioners' sugar. Sprinkle lightly with cocoa powder; garnish with chocolate curls.


Six ounces unsweetened chocolate can be substituted for the extra bittersweet chocolate if necessary.

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