| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes, Chocolate, Desserts | 6 | Minicakes | |
INGREDIENTS
| 14 | oz | Best-quality bittersweet |
| chocolate | ||
| 6 | T | Heavy cream |
| 6 | T | Unsalted butter, plus more |
| for tins | ||
| 5 | Eggs, separated | |
| 10 | T | Sugar |
| 1/2 | t | Vanilla |
| 3/4 | c | Ground almonds |
| Confectioners' sugar, for | ||
| dusting opt. |
INSTRUCTIONS
To make ganache, chop 2 oz of the chocolate into small pieces and place in small bowl. Pour cream into a small saucepan and heat until bubbles appear around edge. Pour hot cream over chocolate, let stand several minutes, and stir until smooth. Pour ganache into 6 squares of a plastic ice-cube tray. Freeze until solid. Butter six 3-inch metal baking rings and place on a parchment-lined baking sheet; set aside. Melt butter and remaining 12 oz chocolate in a heatproof bowl over simmering water. Stir until smooth. Let cool slightly. Meanwhile, combine egg yolks, 6 tablespoons of the sugar, and the vanilla in bowl of an electric mixer. Beat until thick and pale yellow, 5 to 8 minutes. Add chocolate butter mixture and thoroughly combine. Fold in ground almonds. In a separate bowl, beat remaining 4 tablespoons sugar with the egg whites until stiff. Fold into egg yolk-chocolate mixture. Spoon about 3 T of batter into each ring. Remove frozen ganache cubes from freezer; you may need to dip the bottom of the ice tray in hot water to get them out. Place a cube in the center of each ring. Spoon remaining batter into rings, being careful to keep ganache cubes in center and cover them completely. Freeze filled molds until solid, about 1 hour. Heat oven to 375'. Take baking sheet from a freezer. Wrap any cakes to be saved and replace in freezer; leave the rest on sheet. Bake for 20 to 25 minutes. Remove from oven and let cool 5 to 10 minutes. To unmold, cover one hand with a clean dish towel and pick cake up on a spatula with the other. Invert cake into hand, pull off ring, then invert again onto a plate and dust with confectioners' sugar, if desired. Serve immediately. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@doitnow.com> on Jan 31, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 597
Calories From Fat: 306
Total Fat: 35.7g
Cholesterol: 206.1mg
Sodium: 201.3mg
Potassium: 197.9mg
Carbohydrates: 63g
Fiber: 3g
Sugar: 46.4g
Protein: 12.3g