| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cklive10 | 1 | servings | |
INGREDIENTS
| Clarified butter | ||
| Cocoa powder | ||
| 7 | oz | Valrhona extra-bitter chocolate |
| 7 | tb | Soft butter |
| 6 | Eggs; separated | |
| 1/2 | c | Almond flour |
| 1/2 | c | Cake flour |
| 1/2 | c | Confectioners' sugar |
| 10 | oz | Valrhona semi-sweet chocolate; up to 12 |
| Bay leaf sauce; (recipe follows) |
INSTRUCTIONS
Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings. Coat inside of rings with cocoa powder and set aside on a sheet pan. Preheat oven to 350 degrees F. Melt extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mixture. Mount egg whites to soft peaks and add confectioners' sugar. Whisk 1/3 of egg mixture into chocolate mixture. Fold in remaining whites in 2 additions. Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze until cake batter becomes stiff. Approximately 3 to 5 minutes. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in enough cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 minutes. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce. Yield: 10 to 12 cakes Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9191 Converted by MM_Buster v2.0l.
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