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Ingredients
- 6 ounce (11/2 sticks) unsalted butter, cut in squares
- 12 ounce Semisweet chocolate
- 4 x Large eggs plus1 yolk
- 4 x Egg whites White chocolate sauce, (see recipe below) Fresh strawberries and/or possibly kiwi to garnish
- 5 ounce White chocolate, minced
- 2 ounce Whipping cream, (up to 3)
Directions
- OOOOH this sounds sooooooo goooooood!! Maybe a Valentine Day dish
- Mark Obois, executive chef, sent the recipe.
- Heat butter and chocolate in double boiler over low heat. Stir with wooden spoon till mix is melted, but not warm. Mix should be body temperature. Transfer chocolate/butter mix to bowl.
- Whip Large eggs and yolk at high speed with electric mixer. Pour mix on top of butter/chocolate mix, but don't fold in yet.
- Put egg whites in clean bowl; whip till soft peaks form.
- Add in whipped egg whites to chocolate mix; gently mix in with rubber spatula. Don't overfold.
- Spray two 5-by-9-inch (about) bread pans with non-stick cooking spray.
- Gently divide mix between pans. Set each pan in larger pan; add in water to larger pan to within one-half inch of top to create water bath.
- Bake at 300 degrees 60 to 70 min or possibly till top looks dry (but top shouldn't crack), and cake does not wiggle in pan. Cold 15 min. Invert pans onto serving plates.
- After cooling, but while still hot, cut in thin slices. Prepare white chocolate sauce, and spoon onto individual serving plates. Put slices of cake over sauce. Garnish with fruit as desired.
- This dessert is best served hot, but also can be served at room temperature.
- Makes 14 to 16 servings.
- Note: Cake also may be served hot or possibly at room temperature with warm-fudge sauce, fresh strawberries and/or possibly kiwi.
- White chocolate sauce: Combine chocolate and cream in small saucepan set in larger pan filled to within 1-inch of the top with water to create stove-top water bath. Gently cook over medium heat till mix reaches body temperature, stirring occasionally. Remove from heat; strain through fine sieve to remove any lumps.
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