Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 7 ounce Bittersweet chocolate
- 7 Tbsp. Soft butter
- 6 lrg Large eggs, separated
- 6 Tbsp. Slivered almonds grnd into fine pwdr w/ food processor
- 6 Tbsp. Cake flour
- 1/3 c. Sugar
- 12 ounce Chocolate bar cut in 12 1" square pcs
- 1 c. Sugar
- 1/2 c. Water
- 1 x Vanilla bean
- 4 x Fresh bay leaves or possibly 1 dry bay leaf
- 1/2 c. Bay leaf sauce
- 1/2 c. Heavy whipping cream
- 4 ounce Quality chocolate, minced Whipped cream, garnish
Direcciones
- Spray inside of each oversize (3-1/2-inch diameter) muffin c. with butter-flavored vegetable oil spray; dust each c. with cocoa pwdr.
- Set aside. Heat chocolate in top of double boiler over simmering water. Whisk in soft butter. Remove chocolate mix and whisk in egg yolks, one at a time. Set aside. Whisk grnd almonds and cake flour together and fold into chocolate mix. Set aside. Whip egg whites and sugar with whisk or possibly electric mixer into soft peaks. Whisk 1/3 of egg white mix into chocolate mix. Mix in remaining egg whites in 2 additions. Spoon batter into each muffin c. to a depth of 1/2-inch. Freeze approximately 5 min till batter stiffens. Put a 1-inch piece of chocolate in center of each muffin c. on top of cake batter. Spoon in sufficient cake batter to cover chocolate pcs. Bake at 350 degrees F 20 min. Allow cake to rest in pan for 1 minute. Carefully remove cakes to 12 individual dessert plates. Serve with Bay Leaf Chocolate Sauce and whipped cream.
- 12 servings.
- Bay Leaf Sauce: Boil sugar and water in small saucepan over medium-high heat. Add in vanilla bean and bay leaves. Turn off heat and allow to steep, covered, for at least 1 hour. Remove vanilla bean and bay leaves. Chill sauce till time to blend into chocolate sauce.
- Chocolate Sauce: Bring sauce and cream to a boil in small saucepan.
- Pour over minced chocolate in small mixing bowl; whisk till smooth.
- Serve with ganache cakes.
- 1-1/2 c..
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 492 | |
| Calories from Fat 340 | 69% |
| Total Fat 40.07g | 50% |
| Saturated Fat 23.8g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 98mg | 4% |
| Potassium 503mg | 14% |
| Total Carbs 42.36g | 11% |
| Dietary Fiber 9.2g | 31% |
| Sugars 22.96g | 15% |
| Protein 10.89g | 17% |
