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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I made this recipe maybe 100 times at Kirsch's. A french resaurant I worked at as dessert chef many years ago. We garnished it with a swirling pattern of white chocolate sauce and raspberry couli on the plate... Read more .Use your imagination. You can also flavor the chocolate with a liquor if you like. Ingredients:
8 eggs |
2 egg yolks |
1 1/2 lb semi sweet chocolate (the best you can afford) |
3/4 lb unsalted butter |
6 egg whites |
well buttered (unsalted) loaf pan, or round cake pan |
Directions:
1. oven 325F
2. Melt butter and chocolate in top of dbl boiler/ stirring occasionally
3. Whip 8eggs and 2 yolks til lemon yellow and fluffy. These steps should finish more or less at the same time
4. pour hot water from dbl boiler into bain marie
5. Whip 8 egg whites to stiff peaks
6. Gently fold egg mixture and meringue into Chocolate
7. Make sure the chocolate has cooled to luke warm so it doesn't curdle the eggs.
8. Pour into prepared pan and place pan into bain marie
9. Bake for 60 minutes at 325 turning 180 dgrees half way through cooking time. Be gentle when turning
10. Remove from oven and cool completely.
11. Although this is a simple recipe it has a few things that can cause problems. The biggest is breaking the chocolate/butter mix.
12. Make sure when dealing with melting the chocolate that not a drop of water gets into it..water will break the chocolate and you'll have to start over.
13. Make sure also that no oil or yolk gets into your egg whites as they won't come to stiff peaks if it does. And that your mixing bowls are dry and cool.
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