Robert W. Bennett
Le-Bec Fin Restaurant, Philadelphia PA
Le Bec-Fin's Signature Chocolate Cake
"Of all the aphrodisiacs, nothing fuels one's passion more than
Yield: Three 8" cakes
Butter and flour Three 8" pans
Whip with mixer until thick and light. The batter should form ribbons
from the beaters when lifted.
- 10 egg yolks
- 3/4 cups sugar
- 1 tablespoon water
Sift, and set aside.
- 10 tablespoons high quality cocoa powder
- 7/8 cups pastry flour
- 2 1/4 teaspoon baking powder
Whip until firm.
- 10 egg whites
- 1/2 teaspoon cream of tartar
- 6 tablespoons sugar
Fold 1/2 of the beaten egg whites (step 3) into the yolk mixture
(step 1). Fold in dry ingredients (step 2). Fold in remaining egg
whites. This mixture should be handled gently, avoid over mixing.
Divide among the 3 pans and bake for 30 minutes at 350 degrees F.
Bring to a boil, remove from heat Add: 1 cup dark rum and stir Set
aside and let cool to room temperature.
- Rum Syrup
- 2 cups sugar
- 2 cups water
Yields: 1 1/2 quarts
- 5 whole eggs
- 3/4 cups sugar
- 12 oz semi-sweet chocolate, melted
- 9 oz unsalted butter, soft
Whisk eggs and sugar over a double boiler until very warm. Remove
from heat and mix until cool and light. Add melted chocolate (warm,
not hot) while on low speed. Then add soft butter and beat until
With a serrated knife, split the cakes into 3 layers each. For
each cake assembled, place one layer on a cardboard circle or
cake platter, moisten with rum syrup using a pastry brush. Top
with chocolate buttercream, spread out to the edges. Top with
a second layer of sponge cake and repeat until all 3 layers are
assembled. Coat the entire cake with buttercream, and garnish
with shaved chocolate.
These recipes make enough for 3 completed cakes. After the final
buttercream coating, the cakes may be wrapped and frozen. To serve,
pull out of freezer 4 hours before serving and let sit at room
temperature. Garnish with shaved chocolate. These may be frozen
up to one month ahead.