National Chocolate Day – Morton’s

by Jeanne

“Nine out of 10 people like chocolate. The tenth person always lies.”  John Q. Tullius

Today is, National Chocolate Day. The candy wizards over at the National Confectioners Association, celebrates it every year on October 28.  And since the most recent SHF #13 is all about chocolate, well what’s one more recipe. 

Morton’s , the temple to steak houses, is well know for their Godiva Hot Chocolate Cake (photo).  The cake is served 31,000 times a month in its restaurants worldwide, proving that everyone does in fact love chocolate.  This cake has 1 1/2 ounces of hot, gooey chocolate hidden in its center.  It is also served with Haagan-Daaz vanilla ice cream and raspberries.  But I promised a recipe didn’t I?  This recipe was torn from a newspaper from some business trip taken long ago so I can’t source it properly. 

Morton’s of Chicago Godiva Hot Chocolate Cake
Source: Morton’s of Chicago, Phoenix, Arizona

Seek out Godiva chocolate liqueur in the small, 3-ounce bottle, it’ll be all you need.

Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners’ sugar
1 cup all-purpose flour

Vanilla ice cream

Preheat oven to 350 degrees F, and generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar.

Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating.

In a medium bowl, sift the confectioner’s sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into soufflé dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.

Serve hot with ice cream .

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