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Ingredientes
- 1 c. Heavy cream
- 10 1/2 ounce Semi-sweet chocolate minced in small pcs
- 2 ounce Unsweetened chocolate minced in small pcs
- 5 x Large eggs
- 1/3 c. Sugar
- 1 tsp Vanilla extract
- 4 ounce Semi-sweet chocolate
- 5 Tbsp. Butter, softened
- 2 Tbsp. Bourbon
- 2 x Large eggs, separated
- 1 1/2 Tbsp. Sugar
- 5 ounce White chocolate minced in small pcs
- 1 c. Heavy cream
Direcciones
- Serves: 8-12 Preheat oven to 350 F.
- To prepare cake, cut a round of wax paper or possibly parchment to fit the bottom of a 9-inch round cake pan. Butter the pan, fit in the paper, and then butter it. Coat the pan with flour, tapping out the excess.
- Bring the cream to a boil in a heavy 3-qt saucepan. Remove it from the heat and stir in both chocolates. Cover the pan and let it stand for 5 min. Stir the mix till it is smooth. Set aside, uncovered.
- Combine the Large eggs, sugar and vanilla in a large bowl. Set the bowl over simmering water and whisk the mix constantly till it is warm, about 2 min. Remove the bowl from the heat and beat with an electric mixer on moderate, then high speed till the mix has tripled in volume, cooled, and it is as thick as a soft meringue, about 8 min.
- With a whisk, stir one-third of the egg mix into the chocolate.
- Gently mix in the remainder with a rubber spatula, blending till only a few chocolate streaks remain. Pour the batter into the cake pan and smooth the top. Place it in a larger pan and carefully pour in boiling water to reach halfway up the sides.
- Bake in the center of the oven for 50 min, or possibly till a toothpick inserted in the center comes out clean. Let the cake cold for 30 min in the water, then remove it and place on a rack to cold completely. When it is completely cooled, run a knife around the edge of the pan and invert onto a serving dish. Gently remove the paper.
- To prepare the frosting, combine the chocolate and butter in the upper part of a large double boiler. Set over simmering water and stir occasionally till they are melted. Remove the pan from the heat and let the mix cold for 10 min. Add in the bourbon and stir; whisk in the egg yolks, one at a time.
- Beat the egg whites to create soft peaks. Gradually add in the sugar, beating till stiff peaks form, about 2 min. Fold one-quarter of the mix into the chocolate and blend well. Mix in the remaining whites with a rubber spatula, blending till the whites are barely incorporated. Refrigeratefor at least 2 hrs.
- To prepare the sauce, place the white chocolate in the top part of a double boiler over simmering water. Stir till it is melted. Add in the cream and stir for a minute. Cold to room temperature. (The sauce can be chilled, then warmed slightly to blend it, then cooled to room temperature for serving.)
- To assemble the cake, scoop the frosting gently into a pastry tube fitted with a fairly wide (Number 4) star tube. Pipe the mix over the top of the cake. You can refrigeratethe cake for as long as 2 days.
- To serve the cake, let it reach room temperature, that will take about 3 hrs. Stir the sauce, then pour a small pool onto each serving plate. Place a slice of cake on the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 10 servings | |
| Calories 535 | |
| Calories from Fat 404 | 76% |
| Total Fat 47.09g | 59% |
| Saturated Fat 28.13g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 122mg | 5% |
| Potassium 496mg | 14% |
| Total Carbs 31.91g | 9% |
| Dietary Fiber 7.8g | 26% |
| Sugars 17.69g | 12% |
| Protein 11.76g | 19% |
