Chocolate Royal
Source of Recipe
Doris O'Shaugnasey
Recipe Introduction
This one is rich and decadent. You need to plan for time for it to refrigerate -- overnight is good. You truly will want to serve this in small pieces -- it packs quite a punch. I have used dark chocolate, semisweet chocolate, and a combo of dark and milk chocolate, all with good results.
List of Ingredients
1 pound sweet or semi sweet chocolate ; chopped
1 cup milk
1 pinch salt
1 1/2 cup butter (no substitutes); room temp
7 egg yolk Recipe
Prepare a 9 inch springform pan by cutting waxed paper to fit the bottom of pan. Butter paper and sides of pan, set aside. Place chocolate, milk, and salt in double boiler or heavy saucepan. Melt and transfer to large bowl. Beat slowly with electric mixer. Let stand for 5 minutes to cool. On slow speed, mix and add slices of butter and egg yolks; do NOT beat on high - be patient with this step, since it may take a while. Pour into pan.
Bake at 350°F for 25 minutes, no longer. Be sure to put cookie pan with edges on oven rack below in case it leaks. Dessert will be soft and shiny, not look done, may even be runny inside. Let stand til cool at room temperature, then refrigerate til cooled completely.
Buny's note: my oven may run a bit cooler than it should, and I have found that for myself leaving it in about an extra 5 min helps things firm up a bit more -- you may have to try this one a few times to discover how firm you like it after refrigerating...
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