8 ea TO 12 SERVINGS
———————SOURCE: CHOCOLATE DESSERTS,———————
Supplement to Food & Wine Pan.
-magazine, 03/95 5 ea Beat the egg whites until
18 ea Ounces semisweet chocolate -firm but not dry. Add
2 T Milk -about one-quarter of
1 1/4 ea Sticks (5 ounces) unsalted The beaten whites to the
-butter -chocolate mixture and beat
1/3 c Sugar -well to lighten the
7 ea Egg yolks Mixture. Gently pour the
1/2 c All-purpose flour -chocolate mixture over the
8 ea Egg whites -remaining whites and
1 ea Coarsely chop 12 ounces of Fold together carefully.
-the chocolate and place in -Pour the mixture gently
-a heavy saucepan -into the cake pan. It
With the milk. Melt the Should be about
-chocolate over low heat. -three-quarters full.
2 ea In a second pan, stir the 6 ea Bake 25 to 30 minutes, or
-butter and sugar together -until a cake tester
-over low heat until -inserted in the center
The sugar has dissolved. Emerges clean. Cool for 5
-Blend with the melted -minutes in the pan.
-chocolate. 7 ea Meanwhile, chop the
3 ea Using a whisk or electric -remaining 6 ounces of
-mixer, add the egg yolks -chocolate and melt in a pan
-to the chocolate Set over a large pan of hot
Mixture 1 or 2 at a time, -water (be careful not to
-mixing well after each -get any water in the
-addition. Mix in the Chocolate). Remove from the
Flour gradually. Once all -heat and stir until
-the flour has been -completely smooth.
-incorporated, stop beating. 8 ea When the cake has cooled
4 ea Preheat the oven to 400-F. -for 5 minutes, turn it out
-Butter and flour a 9- or -onto a plate.
-10-inch layer cake
Spread the melted chocolate over the top, spreading from center to
sides. (Glaze the sides, too, if desired.) Trace a pattern onto the
glaze with a knife tip, if you like. Refrigerate the cake until the
glaze has set.
Yields
1 servings