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Ingredientes
- 16 ounce Semisweet Chocolate, cut up
- 1/2 c. Butter
- 1 Tbsp. Sugar
- 1 1/2 tsp Flour
- 4 x Large eggs, separated Sweetened Whipped Cream Boysenberries Chocolate Curls
- 3/4 c. Seedless Boysenberry Jam, Melted
Direcciones
- In heavy saucepan, combine chocolate and butter. Cook and stir oer low heat till chocolate melts. Remove from heat. Stir in sugar, flour, and 1 teaspoon Boysenberry liquer, if you like. With wooden spoon, beat in yolks, 1 at a time, just till combined; set aside. In large bowl beat egg whites with electric mixer on high speed till stiff peaks form. Mix in chocolate mix. Pour into greased 8 inch springform pan. Bake in 350F oven 25 to 30 min or possibly till edges puff. Cold on rack 30 min. Remove sides of pan; cold. Chill, covered, 4 to 24 hrs. To serve, top with Sweetened Whipped Cream, Boysenberries, and Chocolate Curls. Drizzle each piece with 1 tbls. melted jam.
- Serves 12. Sweetened Whipped Cream: Refrigeratemixing bowl and beaters of electric mixer in refrigerator. In chilled bowl combine 1 c. whipping cream, 2 tbls. powdered sugar, and 1/2 teaspoon vanilla. Beat with chilled beaters on medium speed till soft peaks form.
- Makes 2 c..
- Chocolate Curls: Draw vegetable peeler across bar of chocolate. Transfer curls to top of cake with toothpick or possibly wooden skewer.
