| 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 |
tb |
Flour |
| 2 |
tb |
Cocoa powder |
| 1 |
ts |
Vanilla |
| 5 |
|
Egg whites + 1/4 cup sugar – beaten |
| 1 |
c |
Sugar |
| 1/4 |
c |
Light corn syrup |
| 3 |
tb |
Water |
| 1/4 |
c |
Unsalted butter |
| 1 |
ts |
Cidar vinegar |
| 1/2 |
c |
Heavy cream |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
CAKE
SAUCE
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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