INGREDIENTS

INSTRUCTIONS

Preparing the pan: Use an 8 inch springform pan at least 2 and 1/2
inches high. Butter it, and line the bottom with parchment paper or
wax paper. Wrap the outside of the pan with heavy duty foil to
prevent leakage. Place this pan in a larger cake pan or roasting pan
to serve as a water bath. Place the chocolate and butter in a large
metal bowl and set it over a pan of hot (not simmering) water. The
bowl should not be touching the water. Stir the butter and chocolate
occasionally until they are smooth and melted. Add the liqueur In
another large bowl, set over a pan of simmering water (yes, it should
simmer this time), heat the eggs, stirring constantly to prevent
curdling, until just warm to the touch. Remove from the heat, and
beat, using a whisk beater (the recipe says 'whisk beater'--I
understand that to mean an electric beater, not a hand whisk) until
triple in volume and soft peaks form when the beater is raised, about
5 minutes. Using a large wire whisk or rubber spatula, fold half the
eggs into the chocolate mixture until almost completely blended. Fold
in the remaining eggs until just blended and no streaks remain.
Finish by using a rubber spatula to ensure that the heavier mixture
at the bottom of the bowl is blended in. Scrape into the prepared
8-inch pan and smooth with the spatula. Set the 8-inch pan in the
larger pan and surround it with one inch of very hot water. Bake 5
minutes. Cover loosely with a piece of buttered foil and bake 10
minutes. (The cake will look soft, but this is as it should be.) Let
the cake cool on a rack 45 minutes. Cover with plastic wrap and
refrigerate until very firm, about 3 hours.
Unmolding: Have ready a serving plate and a flat plate at least 8
inches in diameter, covered with plastic wrap. Wipe the sides of the
pan with a hot, damp towel. Run a thin metal spatula around the sides
of the cake and release the sides of the springform pan. Place the
plastic-wrapped plate on top and invert. Wipe the bottom of the pan
with a hot, damp towel. Remove the bottom of the pan and the
parchment. Reinvert onto the serving plate. The fancy stuff follows.
The cake I had was frosted with White Ganache and served in a pool of
Raspberry Puree.
Raspberry Puree
24 oz Raspberries, frozen with no sugar added 2 tsp. lemon juice,
freshly squeezed 1/3 cup sugar, optional
In a strainer suspended over a deep bowl thaw the respberries
completely. This will take several hours. Press the berries to force
out all the juice. There should be 1 Cup. In a saucepan boil the
juice until reduced to 1/4 Cup. Pour it into a lightly oiled
heatproof cup. Puree the raspberries and sieve them with a food mill
fitted with the fine disc. Or use a fine strainer to remove all
seeds. You should have 1 liquid cup puree. Stir in the raspberry
syrup and lemon juice. To make a lightly sweetened sauce, measure
again. There should be 1 and 1/3 liquid cups. if you have less, add
less sugar. The correct amount of sugar is 1/2 the volume of the
puree. Stir until sugar dissolves.
White Ganache
3 oz bar White chocolate, chopped 1 cup Heavy cream
Refrigerate the mixing bowl and beater for at least 15 minutes. Using
a double boiler or microwave on high power (stirring every 10 seconds
if using microwave) melt the chocolate with 1/4 cup cream. Remove
from the heat before the chocolate is fully melted and stir until
melted. Set aside until no longer warm. In the chilled bowl beat the
cream until traces of beater marks just begin to show distinctly. Add
the white chocolate mixture and beat just until stiff peaks form when
the beater is raised.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

A Message from our Provider:

“We were called to be witnesses, not lawyers or judges”