This recipe is based on an original which appeared in an account book of the early 19th century, but the recipe is from a family who settled in Maryland in the late 17th century. This style of cake was quite common being heavily egg-based with no leaveners. The addition of chocolate is a modern approach but it’s like they were meant to be together!
FOR THE CAKE:
2 cups all-purpose flour
1 1⁄3 cups sugar
1 cup butter softened
2⁄3 cup AMERICAN HERITAGE Finely
Grated Baking Chocolate
1⁄2 cup heavy cream
5 eggs separated
1 tsp freshly grated nutmeg
1⁄2 tsp salt
FOR THE CHOCOLATE SAUCE:
1 egg white
1 cup AMERICAN HERITAGE®
Finely Grated Baking Chocolate
1 cup heavy cream (slightly warmed)
1⁄4 cup Buttermilk
Step 1: Cream butter and sugar together in tabletop mixer
until smooth. Mixing on slow, add the egg yolks then the
heavy cream, stopping to clean the beater if necessary. Next
add the salt, nutmeg, and chocolate. Mix thoroughly. Add
flour 1⁄2 cup at a time until all is mixed in. Transfer to another
bowl using a spatula, and set aside.
Step 2: Preheat the oven to 350°F. Whisk the egg whites
with the whisk attachment of your mixer until they form stiff
peaks. Fold the egg whites into the other mixture gently.
Grease a 10-inch bundt cake form very well. Pour the batter
into cake form. Bake at 350°F for 45 minutes.
Step 3: For the chocolate sauce, slightly warm the cream
over low heat and add the chocolate and stir. Next add the
buttermilk and remove from heat. When the sauce is warm to
the touch, whip in the egg white and temper. Drape the sauce
over the cake and enjoy!