Who doesn’t love that heavenly Rosemarie chocolate flavor? The combination of this moist chocolate cake and warm, Rosemarie ganache makes for an irresistible dessert for Yom Tov.
Rosemarie Double Chocolate Cake
- Cooking and Prep: 3 h
- Serves: 14
Chocolate Ganache (optional)
Make the Cake
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat together sugars and oil.
Add remaining ingredients, aside from chocolate, one at a time.
Stir in half the chopped chocolate. Spread batter into a 9x13-inch (23x33-cm) pan and sprinkle with remaining chopped chocolate squares.
Bake for about 50 minutes, or until toothpick inserted comes out clean. Do not overbake.
Cool and cut into triangles or squares.
For the Ganache
Break chocolate into pieces and place in a small, heat-proof mixing bowl together with chocolate chips.
In a small saucepan, heat pareve whipping cream until it comes to a boil. Pour topping over chocolate and stir until melted and ganache is smooth.
Drizzle each serving of cake with a spoonful of warm ganache.