| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Home2 |
1 |
Servings |
INGREDIENTS
| 9 |
oz |
Bittersweet chocolate |
| 1 |
|
Stick unsalted butter |
| 1/2 |
c |
Sugar |
| 5 |
|
Egg yolks |
| 3 |
T |
Flour |
| 2 |
T |
Cocoa powder |
| 1 |
t |
Vanilla |
| 5 |
|
Egg whites + 1/4 cup sugar – |
|
|
beaten |
| 1 |
c |
Sugar |
| 1/4 |
c |
Light corn syrup |
| 3 |
T |
Water |
| 1/4 |
c |
Unsalted butter |
| 1 |
t |
Cidar vinegar |
| 1/2 |
c |
Heavy cream |
| 2 |
t |
Vanilla |
INSTRUCTIONS
Directions: Cake - In a double boiler, melt together the chocolate and
butter until smooth. Remove from heat and stir in the sugar. Add the
egg yolks to the chocolate one at a time, whisking well after each
addition. Whisk in the flour, cocoa powder and vanilla. Beat the egg
whites until stiff and add the 1/4 cup sugar. Folk in 1/4 of the egg
whites, the fold in the remaining egg white mixture to lighten the
batter. Spray an 8" square baking pan with non-stick spray and pour
batter in pan. Bake at 350 degrees for 40-45 minutes or until tooth
pick comes out clean. Cool completely. The cake will sink while
cooling. Sauce - In a small sauce pan combine the sugar, corn syrup
and water. Place over medium heat and bring to a boil, stirring to
dissolve sugar. When mixture comes to a boil, stop stirring and allow
the mixture to boil until it becomes a golden caramel color. Remove
from heat and add the butter and vinegar. Let butter melt and add the
heavy cream and vanilla. Place back onto heat for 1 minute, stirring
to combine. Cool sauce at room temperature and serve with cake.
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