CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Dutch |
Dujour06, New |
1 |
Servings |
INGREDIENTS
5 |
oz |
Bittersweet or semisweet |
|
|
chocolate chopped fine |
1 |
|
Whole egg |
1 |
|
Egg, separated |
1 |
t |
Vanilla extract |
1 |
|
Egg white |
1/8 |
t |
Cream of tartar |
1/2 |
c |
Plus 1/2 tablespoon |
|
|
unsweetened Dutch |
|
|
Process Cocoa |
2 |
T |
All purpose flour |
2/3 |
c |
Plus 1/4 cup sugar |
3/4 |
c |
Low-fat milk |
1 1/4 |
c |
Raspberry Sauce, recipe |
|
|
follows or |
|
|
more |
|
|
Enlightened Creme Fraiche |
|
|
optional recipe |
|
|
follows |
8 |
|
Inch round cake pan, 1 1/2 |
|
|
to 2 inches |
|
|
deep no |
|
|
springform |
|
|
Baking pan at least 2 inches |
|
|
deep and |
|
|
large enough to hold the |
|
|
cake pan |
INSTRUCTIONS
Position the rack in the lower third of the oven and preheat to 350
degrees. Line the bottom of 8 inch round cake pan with a round of
parchment paper and grease pan sides with vegetable oil of butter. Put
a kettle of water on to boil. Place the chocolate in a large mixing
bowl. Combine 1 whole egg and 1 yolk in a small bowl with vanilla.
Place the 2 egg whites in a medium bowl with cream of tartar. Set all
3 bowls aside. Combine the cocoa, flour and 2/3 cup sugar in a 1-1 1/2
quart heavy-bottomed saucepan. Whisk in enough of the milk to form a
smooth paste. Mix in the remaining milk. Cook over medium heat,
stirring constantly with a wooden spoon to prevent burning (especially
around the bottom edges of the pot), until mixture begins to simmer.
Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour the
hot mixture immediately over the chopped chocolate. Stir until
chocolate is completely melted and smooth. Whisk in egg and vanilla
mixture. Set aside. Beat the egg whites and cream of tartar at medium
speed until soft peaks form. Gradually sprinkle in the remaining 1/4
cup of sugar, beating at high speed until stiff but not dry. Fold a
quarter of the egg whites into the chocolate mixture to lighten it.
Fold in remaining egg whites. Scrape mixture into the cake pan and
smooth the top. Set cake pan in baking pan and place on oven rack.
Pour enough boiling water into the baking pan to come a third to
halfway up the sides of the cake pan. Bake for exactly 30 minutes.
The surface of the cake will spring back when gently pressed but cake
will still be quite gooey inside. Remove cake pan and water pan from
oven. Remove cake pan from water and cool completely on a rack. Cover
with plastic wrap and refrigerate overnight before serving.
Refrigerate up to 2 days or freeze up to 2 months. To serve slide a
thin knife around the sides of the pan to release cake. Place a piece
of waxed paper on top of cake. Invert a plate on top of the waxed
paper and invert cake onto plate. Remove pan and peel away paper
liner. Turn cake right side up again and remove waxed paper. Cut with
a sharp knife dipped in hot water and wiped dry before each slice.
Serve with Raspberry Sauce and Enlightened Creme Fraiche, if desired.
S: 10 to 12 servings Converted by MC_Buster. Recipe by: CHEF DU
JOURSHOW #DJ9150 Converted by MM_Buster v2.0l.
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