INGREDIENTS

INSTRUCTIONS

Serves: 8-12 Preheat oven to 350 F.  To prepare cake, cut a round of
wax paper or parchment to fit the  bottom of a 9-inch round cake pan.
Butter the pan, fit in the paper,  and then butter it. Coat the pan
with flour, tapping out the excess.  Bring the cream to a boil in a
heavy 3-quart saucepan. Remove it from  the heat and stir in both
chocolates. Cover the pan and let it stand  for 5 minutes. Stir the
mixture until it is smooth. Set aside,  uncovered.  Combine the eggs,
sugar and vanilla in a large bowl. Set the bowl over  simmering water
and whisk the mixture constantly until it is hot,  about 2 minutes.
Remove the bowl from the heat and beat with an  electric mixer on
moderate, then high speed until the mixture has  tripled in volume,
cooled, and it is as thick as a soft meringue,  about 8 minutes.  With
a whisk, stir one-third of the egg mixture into the chocolate.  Gently
fold in the remainder with a rubber spatula, blending until  only a few
chocolate streaks remain. Pour the batter into the cake  pan and smooth
the top. Place it in a larger pan and carefully pour  in boiling water
to reach halfway up the sides.  Bake in the center of the oven for 50
minutes, or until a toothpick  inserted in the center comes out clean.
Let the cake cool for 30  minutes in the water, then remove it and
place on a rack to cool  completely. When it is completely cooled, run
a knife around the edge  of the pan and invert onto a serving dish.
Gently remove the paper.  To prepare the frosting, combine the
chocolate and butter in the  upper part of a large double boiler. Set
over simmering water and  stir occasionally until they are melted.
Remove the pan from the heat  and let the mixture cool for 10 minutes.
Add the bourbon and stir;  whisk in the egg yolks, one at a time.  Beat
the egg whites to form soft peaks. Gradually add the sugar,  beating
until stiff peaks form, about 2 minutes. Fold one-quarter of  the
mixture into the chocolate and blend well. Fold in the remaining
whites with a rubber spatula, blending until the whites are barely
incorporated. Chill for at least 2 hours.  To prepare the sauce, place
the white chocolate in the top part of a  double boiler over simmering
water. Stir until it is melted. Add the  cream and stir for a minute.
Cool to room temperature. (The sauce can  be chilled, then warmed
slightly to blend it, then cooled to room  temperature for serving.)
To assemble the cake, scoop the frosting gently into a pastry tube
fitted with a fairly wide (Number 4) star tube. Pipe the mixture over
the top of the cake. You can chill the cake for as long as 2 days.  To
serve the cake, let it reach room temperature, which will take  about 3
hours. Stir the sauce, then pour a small pool onto each  serving plate.
Place a slice of cake on the sauce.  From: Stephen Pyles, creative chef
of Dallas's Routh Street Cafe  American Bistro ISBN: 0-8092-5047-0
Posted to FOODWINE Digest  by  Barb B <barbb@MICRON.NET> on Sep 9, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 525
Calories From Fat: 359
Total Fat: 42g
Cholesterol: 210.7mg
Sodium: 74.6mg
Potassium: 133.6mg
Carbohydrates: 37.9g
Fiber: 3.4g
Sugar: 8.8g
Protein: 7.9g