Yield:
4 to 6 servings
Chocolate Cake
- 1/2
pound butter
-
1/2 pound extra bitter chocolate
-
1/4 cup cocoa powder
-
1/2 pound Valrhona chocolate
-
1 Tablespoon vanilla extract
-
1/8 teaspoon salt
-
1 egg, separated
-
3/4 cup sugar
-
1 teaspoon cream of tartar
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Wine
Suggestion
Ridge,
Late Harvest Zinfandel
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In a mixing bowl over a gentle
double boiler melt the butter, extra bitter chocolate, cocoa
and Valrhona chocolate, stirring occasionally. Do not let it
get too warm, just above room temperature.
Combine the vanilla extract, salt and egg yolk and mix into
the chocolate mixture. Whip the egg white and cream of tartar
to stiff peaks, then add the sugar. Gently fold about a quarter
of the whipped whites into the chocolate to lighten it. Then
gently fold the chocolate into the remaining whites. Gently
spoon the batter into individual baking tins (Chef Denton bakes
them in "baba au rhum" molds. You can also make them
in muffin tins) that have been buttered and floured. Fill them
to about two thirds full. Place the tins in the refrigerator
for at least two hours, but as long as overnight.
Take the tins directly from the refrigerator and place them
in a preheated 400°F oven and bake for 10 minutes. Remove
from the oven and invert the tins onto the serving plates. Gently
lift the tins and the cakes should remain on the plate. If they
should stick to the tins then run a small knife around the edge
of the tin and attempt to unmold the cake once again. Serve
immediately with orange ice cream.
Orange Ice Cream
Yield: 4-6 servings
- Zest
of 2 oranges
-
6 ounces sugar
-
1 cup milk
-
1 cup cream
-
8 egg yolks
-
4 ounces sugar
-
2 cups cream
-
1 cup orange juice
Make
an infusion of orange zest, sugar, milk and cream, bringing
to a scald and letting sit for at least an hour, or overnight
in refrigerator. Bring infusion to a boil.
Whisk together yolks and sugar. Temper hot infusion into yolks,
then return to pot and cook over medium heat, stirring until
liquid coats back of a spoon. Pour through strainer into a
bowl containing cold cream and orange juice. Chill base completely,
then turn in ice cream machine.
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