- Joined
- Sep 10, 2003
- Messages
- 9,044
Decadent and rich. This one is for the serious chocoholic. Warning -- those who are calorie-phobic should not read any further.
Chocolate Sin
8 ounces dark semi-sweet chocolate, chopped into coarse pieces
1 tablespoon water
3/4 cup (1 ½ sticks) unsalted butter, softened
1 tablespoon sugar
1 tablespoon cornstarch
4 large eggs, separated, at room temperature
1/4 teaspoon salt
1. Grease bottom only (not the sides) of an 8-inch springform pan. Preheat oven to 350 degrees,
setting rack in center of oven.
2. Melt chocolate with water in small heavy saucepan set over very low heat, stirring occasionally until mixture is melted and smooth; remove from heat and set aside.
3. In a mixing bowl, use wire whisk to whip butter (it should be very soft), sugar, and cornstarch. When mixture is well blended, add the egg yolks and continue to whisk until creamy ? do not beat. Add the chocolate and stir with whisk until well blended.
4. In a separate bowl, beat egg whites with the salt until stiff but still moist. Whisk 1/4 of the egg whites into the chocolate mixture then gently whisk in remainder using a light folding action.
5. Pour batter into the springform pan; shake lightly to settle. Bake for 15 minutes; turn off the oven and leaving the oven door slightly opened (about 4 inches), allow the cake to cool for 10 minutes.
6. Remove pan from oven and cool on a wire rack. As cake cools, the edges will pull away from the sides of the pan. Run a knife around the edges so it pulls evenly away. As cake cooks it will sink
in the center leaving a firm ring of cake around the edge; center will be soft. Cool to room
temperature then release sides of the springform.
When ready to serve (it's especially delicious slightly warm), spread whipped cream topping over cake and garnish with shaved semi-sweet chocolate.
Whipped Cream Topping
1 cup heavy cream
3 tablespoons confectioners? sugar
1 teaspoon vanilla extract
Whip the cream, sugar, and vanilla until slightly stiff.
Chocolate Sin
8 ounces dark semi-sweet chocolate, chopped into coarse pieces
1 tablespoon water
3/4 cup (1 ½ sticks) unsalted butter, softened
1 tablespoon sugar
1 tablespoon cornstarch
4 large eggs, separated, at room temperature
1/4 teaspoon salt
1. Grease bottom only (not the sides) of an 8-inch springform pan. Preheat oven to 350 degrees,
setting rack in center of oven.
2. Melt chocolate with water in small heavy saucepan set over very low heat, stirring occasionally until mixture is melted and smooth; remove from heat and set aside.
3. In a mixing bowl, use wire whisk to whip butter (it should be very soft), sugar, and cornstarch. When mixture is well blended, add the egg yolks and continue to whisk until creamy ? do not beat. Add the chocolate and stir with whisk until well blended.
4. In a separate bowl, beat egg whites with the salt until stiff but still moist. Whisk 1/4 of the egg whites into the chocolate mixture then gently whisk in remainder using a light folding action.
5. Pour batter into the springform pan; shake lightly to settle. Bake for 15 minutes; turn off the oven and leaving the oven door slightly opened (about 4 inches), allow the cake to cool for 10 minutes.
6. Remove pan from oven and cool on a wire rack. As cake cools, the edges will pull away from the sides of the pan. Run a knife around the edges so it pulls evenly away. As cake cooks it will sink
in the center leaving a firm ring of cake around the edge; center will be soft. Cool to room
temperature then release sides of the springform.
When ready to serve (it's especially delicious slightly warm), spread whipped cream topping over cake and garnish with shaved semi-sweet chocolate.
Whipped Cream Topping
1 cup heavy cream
3 tablespoons confectioners? sugar
1 teaspoon vanilla extract
Whip the cream, sugar, and vanilla until slightly stiff.
300x240.png)