| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Unsweetened chocolate |
| 4 |
oz |
Semisweet chocolate |
| 1/2 |
c |
Water |
| 1 1/3 |
c |
Sugar |
| 1/2 |
lb |
Sweet (unsalted) butter at |
|
|
Room temp, cut in small |
|
|
Pieces |
| 5 |
lg |
Eggs at room temp |
INSTRUCTIONS
Preheat the oven to 350 degrees with the rack in the center of the
oven. Butter a 9-inch cake pan (not a springform) and place a circle
of parchment or wax paper on the bottom, covering it completely.
Butter the paper. Chop both the chocolates into fine pieces and set
them aside. Combine the water with 1 cup of the sugar in a heavy
1-1/2-quart saucepan. Bring to a rapid boil over high heat and
immediately add the chocolate pieces, stirring until they are
completely melted. Then add the butter, piece by piece, stirring to
melt it completely. Place the eggs and the remaining 1/3 cup sugar in
either the bowl of an electric mixer or a regular mixing bowl. For a
cake with a crunchy crust: beat the eggs and sugar in the electric
mixer until they have tripled in volume. For a smooth top (better for
frosting): mix the eggs and sugar only until the sugar dissolves. Add
the chocolate/butter mixture to the eggs and mix to incorporate
completely. DO NOT OVERBEAT!--This causes nasty air bubbles. Spoon
and scrape the mixture into the prepared pan. Set the pan or sturdy
jelly-roll pan. Set both in the oven and pour hot water into the
larger pan. Bake for 25-30 minutes. Let cool in the pan for 10
minutes and then run a sharp knife around the sides to release the
cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert
a serving plate over the cake and flip it over, so the plate is on
the bottom and the cake on top. Serve with either a chocolate ganache
glaze or a white chocolate sauce.
****Chocolate Ganache
1 cup heavy cream 10 oz bittersweet chocolate, cut into small pieces
Scald the cream. Add the chocolate off the heat, and stir very gently
until smooth. Cool slightly and pour over cake.
****White Chocolate Sauce
1 cup heavy cream 9 oz Tobler Narcisse, cut into small pieces 1/2
Drambuie
Scald the cream, then off the heat, add the chocolate. If milk solid
do not dissolve, process for a few second in a food processor or
blender. Add the Drambuie.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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