Valrhona Chocolate Cake
Source of Recipe
internet
List of Ingredients
5 1/2 oz imported bittersweet chocolate
(not unsweetened & preferably Valrhona)
11 T unsalted butter
3 lg eggs
3 lg egg yolks
1/4 c plus 2 T sugar
5 T all-purpose flour
Recipe
Preheat oven to 325 degrees F. Butter and flour six 6-oz custard cups.
Mix chocolate and 11 tablespoons butter in a metal bowl. Set over saucepan
of simmering water; stir until smooth. Cool slightly.
Using electric mixer, beat eggs, yolks and sugar in bowl until pale and
thick, about 10 minutes. Reduce speed; gradually beat in flour. Add
chocolate and continue to beat until thick and glossy, about 5 minutes.
Divide among prepared cups. Bake until cake is set around the edges but
center moves slightly when cup is moved--about 12 minutes. Cool slightly.
Run sharp knife around edge of cups. Turn out onto plate. Serve warm
with ice cream.
*NOTE: This is a wonderful chocolate creation, even for a confirmed non-
chocoholic, if there is such a thing. I'm not able to get Valrhona
Chocolate so I used Baker's chocolate squares, which is probably a hangin'
offense for purists, but it came out splendidly. When the cakes are cut
a chocolate sauce emerges from the center. It's a warm, completely
mixed sauce and the cake has a moderate fudgelike texture. With vanilla
ice cream it is exquisite.
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