| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Chocolate, Tarts |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bittersweet chocolate — |
|
|
Chopped fine |
| 1 |
|
Stick unsalted butter |
| 4 |
lg |
Eggs — separated |
| 3/4 |
c |
Granulated sugar |
| 2 |
tb |
Granulated sugar |
| 1 |
ts |
Confectioner's sugar |
INSTRUCTIONS
1)_ In doulble boiler melt chocolate and butter untill smooth then let cool
slightly. 2)_ In separate bowl lightly beat egg yolks. using a spatula fold
in to chcolate mixture. 3)_ In large bolw beat the egg white till they form
peaks. gradually add all the granulated sugar untill the whites turn
glossy. then fold the chocolate mixture into the whites just untill no
white streaks remain but _NO_MORE_! 4)_ COVER AND REFRIDGERATE FOR 4 HOURS
5)_ Preheat oven to 375?. butter and flour a baking sheet. Butter the
inside of of 6 metal rings that measure 3 inches wide and 2 inces deep. dip
the rings in flour and set onthe prepared baking sheet. Spoon the mixture
into prepared rings and bake for 18 minutes untill the tops are firm and a
knfe inserte between the ring and cake comes out clean. using a wide metal
spat, lift the rings off the baking sheet to serving plates and remove the
rings. the tortes will sink slightly and the tops will crack. 6)_ Serve
immediately(while still warm) w/ cold frsh whipped cream on top.
Recipe By : Food & Wine Magazine Feb. 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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