Double dark chocolate cake with white chocolate sauce
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Double dark chocolate cake with white chocolate sauce
  Chocolate    Cakes    Sauces  
Last updated 6/12/2012 12:54:15 AM. Recipe ID 16140. Report a problem with this recipe.
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      Title: Double dark chocolate cake with white chocolate sauce
 Categories: Cakes
      Yield: 10 Servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Heavy cream
 10 1/2 oz Semi-sweet chocolate
           - chopped in small pieces
      2 oz Unsweetened chocolate
           - chopped in small pieces
      5    Eggs
    1/3 c  Sugar
      1 ts Vanilla extract

MMMMM--------------------------FROSTING-------------------------------
      4 oz Semi-sweet chocolate
      5 tb Butter; softened
      2 tb Bourbon
      2    Eggs; separated
  1 1/2 tb Sugar

MMMMM---------------------------SAUCE--------------------------------
      5 oz White chocolate
           - chopped in small pieces
      1 c  Heavy cream
 
  Serves: 8-12 Preheat oven to 350 F.
  
  To prepare cake, cut a round of wax paper or parchment to fit the
  bottom of a 9-inch round cake pan.  Butter the pan, fit in the paper,
  and then butter it.  Coat the pan with flour, tapping out the excess.
  
  Bring the cream to a boil in a heavy 3-quart saucepan.  Remove it
  from the heat and stir in both chocolates.  Cover the pan and let it
  stand for 5 minutes.  Stir the mixture until it is smooth.  Set
  aside, uncovered.
  
  Combine the eggs, sugar and vanilla in a large bowl.  Set the bowl
  over simmering water and whisk the mixture constantly until it is
  hot, about 2 minutes.  Remove the bowl from the heat and beat with an
  electric mixer on moderate, then high speed until the mixture has
  tripled in volume, cooled, and it is as thick as a soft meringue,
  about 8 minutes.
  
  With a whisk, stir one-third of the egg mixture into the chocolate.
  Gently fold in the remainder with a rubber spatula, blending until
  only a few chocolate streaks remain.  Pour the batter into the cake
  pan and smooth the top.  Place it in a larger pan and carefully pour
  in boiling water to reach halfway up the sides.
  
  Bake in the center of the oven for 50 minutes, or until a toothpick
  inserted in the center comes out clean.  Let the cake cool for 30
  minutes in the water, then remove it and place on a rack to cool
  completely. When it is completely cooled, run a knife around the edge
  of the pan and invert onto a serving dish.  Gently remove the paper.
  
  To prepare the frosting, combine the chocolate and butter in the
  upper part of a large double boiler.  Set over simmering water and
  stir occasionally until they are melted.  Remove the pan from the
  heat and let the mixture cool for 10 minutes.  Add the bourbon and
  stir; whisk in the egg yolks, one at a time.
  
  Beat the egg whites to form soft peaks.  Gradually add the sugar,
  beating until stiff peaks form, about 2 minutes.  Fold one-quarter of
  the mixture into the chocolate and blend well.  Fold in the remaining
  whites with a rubber spatula, blending until the whites are barely
  incorporated. Chill for at least 2 hours.
  
  To prepare the sauce, place the white chocolate in the top part of a
  double boiler over simmering water.  Stir until it is melted.  Add
  the cream and stir for a minute.  Cool to room temperature.  (The
  sauce can be chilled, then warmed slightly to blend it, then cooled
  to room temperature for serving.)
  
  To assemble the cake, scoop the frosting gently into a pastry tube
  fitted with a fairly wide (Number 4) star tube.  Pipe the mixture
  over the top of the cake.  You can chill the cake for as long as 2
  days.
  
  To serve the cake, let it reach room temperature, which will take
  about 3 hours.  Stir the sauce, then pour a small pool onto each
  serving plate. Place a slice of cake on the sauce.
  
  From: Stephen Pyles, creative chef of Dallas's Routh Street Cafe
  _American Bistro_  ISBN: 0-8092-5047-0
  
  Any typographical errors courtesy of: Karen Mintzias  :-)
 




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Recipe ID 16140 (Apr 03, 2005)

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