Our own Ben’fusions Mom’s favorite go to for all occasions. The mood and LOVE boosting properties of Chocolate make this a perfect February treat. Can be made with or without cannabutter or RSO. Anyway you make it, will be DELICIOUS!!
INGREDIENTS
8 large eggs, cold
1 lb dark, semisweet or bittersweet chocolate, coarsely chopped
16 TB (2 sticks) unsalted butter, cut into 16 pieces
optional toppings: powdered sugar and/or berries
INSTRUCTIONS
- Preheat oven to 325 degrees
- Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan, or any pan that’s larger than the springform. Bring a kettle or pot of water to boil.
- In a stand mixer using the whisk attachment or with an electric hand mixer, beat eggs at high speed until the volume doubles. Usually takes about 5 minutes.
This is where you will incorporate your cannabis infusion.
Infusion can be done with either Cannabutter or RSO.
If using Cannabutter please reference our included Cannabutter Recipe.
Substitute 8 Tablespoons Cannabutter with 8 Tablespoons of non-infused Butter then continue with recipe, melting both butters with the chocolate. If using RSO, melt butter then add desired amount of RSO into melted butter. Then whisk or stir until RSO is fully dissolved and incorporated into butter. Add butter to melted chocolate and continue recipe
4. Fully melt and combine butter(infused) and chocolate. You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth).
5. Then fold about 1/3 of the beaten eggs into chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in 1/2 the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
6. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack, cool to room temperature. Cover and refrigerate until cool.