| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 16 |
oz |
Semisweet Chocolate; cut up |
| 1/2 |
c |
Butter |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Flour |
| 4 |
|
Eggs; separated |
|
|
Sweetened Whipped Cream |
|
|
Raspberries |
|
|
Chocolate Curls |
| 3/4 |
c |
Seedless Raspberry Jam; Melted |
INSTRUCTIONS
In heavy saucepan, combine chocolate and butter. Cook and stir oer low heat
until chocolate melts. Remove from heat. Stir in sugar, flour, and 1 tsp.
raspberry liquer, if desired. With wooden spoon, beat in yolks, 1 at a
time, just until combined; set aside. In large bowl beat egg whites with
electric mixer on high speed until stiff peaks form. Fold in chocolate
mixture. Pour into greased 8 inch springform pan. Bake in 350F oven 25 to
30 minutes or until edges puff. Cool on rack 30 minutes. Remove sides of
pan; cool. Chill, covered, 4 to 24 hours. To serve, top with Sweetened
Whipped Cream, raspberries, and Chocolate Curls. Drizzle each piece with 1
tbls. melted jam. Serves 12. Sweetened Whipped Cream: Chill mixing bowl and
beaters of electric mixer in refrigerator. In chilled bowl combine 1 cup
whipping cream, 2 tbls. powdered sugar, and 1/2 tsp. vanilla. Beat with
chilled beaters on medium speed until soft peaks form. Makes 2 cups.
Chocolate Curls: Draw vegetable peeler across bar of chocolate. Transfer
curls to top of cake with toothpick or wooden skewer.
Recipe by: Eileen Holze < beck4@nyc.pipeline.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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