FLOURLES CHOCOLATE CAKEs

1 1/4 stick unsalted butter
1/2 c. sugar
8 oz. semi-sweet chocolate, chopped
4 oz. unsweetened chocolate, chopped
4 lg. eggs, separated and at room temperature
1 tsp. vanilla
1 tbsp. brandy
1/4 tsp. sea salt

Preheat oven to 425 degrees. Butter 9 inch spring-form pan and coat with sugar. Melt butter with 1/4 cup of the sugar. Add both chocolates and stir until melted in saucepan on stove. Remove from heat and add brandy with yolks until thick and pale yellow. Stir warm chocolate mixture and vanilla into yolks. Beat egg whites with salt in a large bowl until stiff; add remaining sugar, 1 tablespoon at a time. Mix 1/3 of the egg whites into chocolate. Pour remaining egg whites and fold gently. Bake until crusted, but shakes. Garnish.

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