As the resident cake baker in my circle of friends, I'm always trying to find something new and funky to make. I've been in a groove of no-cook fondant and marzipan figures, but this summer I got a challenge -- chocolate. Not being the biggest fan of chocolate cakes, I mostly stick to the many other flavors. However, my friend, she loves the dark and sinful treat. If she wanted chocolate, she was really going to get chocolate. Since she's also a skier, it would be served in a smooth, snowy package.

Death by Chocolate Cake, straight out of The Ultimate Encyclopedia of Chocolate, with white fondant, a marzipan skier, and some candles for wishing. Check out the gallery, peruse the recipe after the jump, and stay tuned for more information on the fondant and marzipan.



Death by Chocolate
Serves 16-20

Ingredients
8 ounces unsweetened dark chocolate, chopped into small pieces
1/2 cup unsalted butter
2/3 cup milk
1 1/4 cups light brown sugar
2 tsp vanilla extract
2 eggs, separated
2/3 cup sour cream
2 cups self-rising flour
1 tsp baking powder

PREHEAT 350

Grease and line a deep 9-inch springform cake pan. Place the chocolate, butter and milk in a saucepan. Stir over low heat until smooth. Remove from the heat, beat in the sugar and vanilla, then let cool slightly.

Beat the egg yolks and cream in a bowl, then beat into the chocolate mixture. Sift the flour and baking powder over the surface and fold in.

Whisk the egg whites in a grease-free bowl until stiff. Stir about 2 tablespoons of the whites into the chocolate cake mixture, to lighten it. Fold in the remaining whites, using a metal spoon.

Scrape the mixture into the prepared pan and bake for about 45-55 minutes or until firm to the touch. Cool in the pan for 15 minutes, then turn the cake into a wire rack, remove the pan and set aside until completely cool.