| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Stern1 | 1 | Servings | |
INGREDIENTS
| 6 | oz | Bittersweet or semisweet |
| chocolate 175 g | ||
| 3/4 | c | Unsalted butter 175 mL |
| 3/4 | c | Granulated sugar, divided |
| 175 mL | ||
| 4 | Eggs, separated 4 | |
| 1 | c | Ground toasted pecans 250 mL |
| 2 | T | All-purpose flour 25 mL |
| 1/4 | t | Cream of tartar 1 mL |
| 8 | oz | Bittersweet or semisweet |
| chocolate 250 g | ||
| 1/2 | c | Whipping cream 125 mL |
| 2 | oz | White chocolate 60 g |
INSTRUCTIONS
Preheat oven to 350F/180C. Butter a deep 9 inch/23 cm cake pan or springform pan and line the bottom with a round of parchment paper. Butter lightly again. To make cake, chop bittersweet chocolate and cut up butter. Melt together in a bowl over gently simmering water. In large bowl, beat 1/2 cup/125 mL sugar with egg yolks until light. Stir in warm chocolate/butter mixture. Mix in pecans and flour. In separate bowl, beat egg whites with cream of tartar until mounds begin to form. Slowly beat in remaining 1/4 cup/50mL sugar. Beat until stiff but not dry. Stir one-third of egg whites into chocolate base to lighten it. Fold in remaining whites lightly. Spoon mixture gently into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out moist but not runny. Cool cake in pan. Cake will be puffy and then fall, but don't worry. For the glaze, chop bittersweet chocolate and place in a bowl over simmering water with the cream. Heat until melted and smooth. Allow to cool slightly. It should still be pourable. When the cake is cool, gently push edges down so the top is flat. Turn cake out onto a serving platter that has a slight lip and leaves a 2 inch/5cm border around the cake. (The top of the cake has now become the bottom.) Brush off any crumbs and pour glaze on top of cake. Rotate cake slowly so glaze coats top and sides and excess runs off cake onto platter. Melt white chocolate over simmering water. Pipe chocolate through paper cone or clean squeeze bottle into concentric circles over top of cake. Pipe one or two circles around cake in glaze on platter. With end of chopstick or dull knife, swirl white chocolate and glaze into small circles. Serve at room temperature. Converted by MC_Buster. NOTES : The beauty of this cake is that if the glaze isn't perfect, no one will know! Let the glaze run onto the serving platter - it creates a stunning effect and covers any ragged edges. The swirls of white chocolate hide any imperfections. For presentation, arrange slices of strawberries, kiwi fruit, fresh figs or oranges down the side of each serving. You can use matzoh meal in place of flour in this recipe and serve the cake at Passover. This recipe, from the revised Bonnie Stern Desserts book, makes 8 to 10 servings. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4396
Calories From Fat: 2974
Total Fat: 347.8g
Cholesterol: 1273.1mg
Sodium: 375.1mg
Potassium: 996.5mg
Carbohydrates: 326.1g
Fiber: 24.3g
Sugar: 155g
Protein: 50.1g