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Ingredientes
- 9 ounce Bittersweet chocolate
- 1 stk unsalted butter
- 1/2 c. Sugar
- 5 x Egg yolks
- 3 Tbsp. Flour
- 2 Tbsp. Cocoa pwdr
- 1 tsp Vanilla
- 5 x Egg whites + 1/4 c. sugar - beaten
- 1 c. Sugar
- 1/4 c. Light corn syrup
- 3 Tbsp. Water
- 1/4 c. Unsalted butter
- 1 tsp Cidar vinegar
- 1/2 c. Heavy cream
- 2 tsp Vanilla
Direcciones
- Directions: Cake - In a double boiler, heat together the chocolate and butter till smooth. Remove from heat and stir in the sugar. Add in the egg yolks to the chocolate one at a time, whisking well after each addition.
- Whisk in the flour, cocoa pwdr and vanilla. Beat the egg whites till stiff and add in the 1/4 c. sugar. Folk in 1/4 of the egg whites, the mix in the remaining egg white mix to lighten the batter. Spray an 8" square baking pan with non-stick spray and pour batter in pan. Bake at 350 degrees for 40-45 min or possibly till tooth pick comes out clean. Cold completely. The cake will sink while cooling.
- Sauce - In a small sauce pan combine the sugar, corn syrup and water. Place over medium heat and bring to a boil, stirring to dissolve sugar. When mix comes to a boil, stop stirring and allow the mix to boil till it becomes a golden brown caramel color. Remove from heat and add in the butter and vinegar. Let butter heat and add in the heavy cream and vanilla. Place back onto heat for 1 minute, stirring to combine. Cold sauce at room temperature and serve with cake.
