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Рецепт Lora Brodys Bete Noire
by Global Cookbook

Lora Brodys Bete Noire
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Ингредиенты

  • 8 ounce Unsweetened chocolate
  • 4 ounce Semisweet chocolate
  • 1/2 c. Water
  • 1 1/3 c. Sugar
  • 1/2 lb Sweet (unsalted) butter at Room temp, cut in small Pcs
  • 5 lrg Large eggs at room temp

Инструкции

  1. Preheat the oven to 350 degrees with the rack in the center of the oven. Butter a 9-inch cake pan (not a springform) and place a circle of parchment or possibly wax paper on the bottom, covering it completely.
  2. Butter the paper. Chop both the chocolates into fine pcs and set them aside. Combine the water with 1 c. of the sugar in a heavy 1-1/2-qt saucepan. Bring to a rapid boil over high heat and immediately add in the chocolate pcs, stirring till they are completely melted. Then add in the butter, piece by piece, stirring to heat it completely. Place the Large eggs and the remaining 1/3 c. sugar in either the bowl of an electric mixer or possibly a regular mixing bowl. For a cake with a crunchy crust: beat the Large eggs and sugar in the electric mixer till they have tripled in volume. For a smooth top (better for frosting): mix the Large eggs and sugar only till the sugar dissolves. Add in the chocolate/butter mix to the Large eggs and mix to incorporate completely. Don't OVERBEAT!-This causes nasty air bubbles. Spoon and scrape the mix into the prepared pan. Set the pan or possibly sturdy jelly-roll pan. Set both in the oven and pour warm water into the larger pan. Bake for 25-30 min. Let cold in the pan for 10 min and then run a sharp knife around the sides to release the cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. Serve with either a chocolate ganache glaze or possibly a white chocolate sauce.
  3. Chocolate Ganache
  4. 1 c. heavy cream 10 ounce bittersweet chocolate, cut into small pcs
  5. Scald the cream. Add in the chocolate off the heat, and stir very gently till smooth. Cold slightly and pour over cake.
  6. White Chocolate Sauce
  7. 1 c. heavy cream 9 ounce Tobler Narcisse, cut into small pcs 1/2 Drambuie
  8. Scald the cream, then off the heat, add in the chocolate. If lowfat milk solid don't dissolve, process for a few second in a food processor or possibly blender. Add in the Drambuie.