Post by carnation037 on Jan 23, 2003 0:05:02 GMT -6
Flourless Chocolate Cake with Custard Sauce
Cake:
1 pound semisweet chocolate squares
1 cup (2 sticks) butter
9 eggs, separated
1-2/3 cups granulated sugar
2 teaspoons pure vanilla extract
1/4 cup Irish Cream liqueur
Custard Sauce:
9 egg yolks
1-1/3 cups granulated sugar
3 cups milk
1 tablespoon pure vanilla extract
Preparation
Preheat oven to 350° F. To make the cake: In the top of a double boiler,
melt the chocolate and butter over simmering water. In a large bowl, whisk
together the egg yolks and sugar for about 2 minutes. Add the vanilla and
liqueur and set aside.
In a separate bowl, beat the egg whites until stiff peaks form. (Do not
overbeat.) Fold the reserved egg yolk mixture into the chocolate, then
gently fold in the egg whites and mix until well combined.
Pour the batter into a buttered 9-inch springform pan and bake for 40 to 45
minutes, or until a tester inserted in the center comes out clean. (The cake
may appear sunken when baked.) Let cool on a wire rack.
To make the custard sauce: In the top of a double boiler, whisk together the
egg yolks and sugar for 1 minute over simmering water. In a medium-sized
saucepan, scald the milk. Add the hot milk to the egg mixture, whisking
once, then slowly stirring with a plastic spatula, keeping the sides from
hardening and the eggs from cooking. When thick enough to coat a spatula,
remove the mixture from the heat. Stir in the vanilla and let cool to room
temperature.
Ladle the custard sauce onto each dessert plate and place a slice of the
cake on top. Serve immediately.
Yield8 servings
Cake:
1 pound semisweet chocolate squares
1 cup (2 sticks) butter
9 eggs, separated
1-2/3 cups granulated sugar
2 teaspoons pure vanilla extract
1/4 cup Irish Cream liqueur
Custard Sauce:
9 egg yolks
1-1/3 cups granulated sugar
3 cups milk
1 tablespoon pure vanilla extract
Preparation
Preheat oven to 350° F. To make the cake: In the top of a double boiler,
melt the chocolate and butter over simmering water. In a large bowl, whisk
together the egg yolks and sugar for about 2 minutes. Add the vanilla and
liqueur and set aside.
In a separate bowl, beat the egg whites until stiff peaks form. (Do not
overbeat.) Fold the reserved egg yolk mixture into the chocolate, then
gently fold in the egg whites and mix until well combined.
Pour the batter into a buttered 9-inch springform pan and bake for 40 to 45
minutes, or until a tester inserted in the center comes out clean. (The cake
may appear sunken when baked.) Let cool on a wire rack.
To make the custard sauce: In the top of a double boiler, whisk together the
egg yolks and sugar for 1 minute over simmering water. In a medium-sized
saucepan, scald the milk. Add the hot milk to the egg mixture, whisking
once, then slowly stirring with a plastic spatula, keeping the sides from
hardening and the eggs from cooking. When thick enough to coat a spatula,
remove the mixture from the heat. Stir in the vanilla and let cool to room
temperature.
Ladle the custard sauce onto each dessert plate and place a slice of the
cake on top. Serve immediately.
Yield8 servings