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| Copyright Thomas Saaristo All Rights Reserved |
| Death by Chocolate |
Ingredients
24 oz. dark [dark as you like] chocolate
2 sticks unsalted butter
2/3 cups heavy cream
6 whole extra large eggs
Method
Preheat oven to 425°
Melt the butter and 16 oz. of the chocolate in a double boiler. Warm 6 eggs in hot
water in a separate pan. Coat a 9" spring form pan with butter. Wrap the pan in
foil to make it watertight. Beat the eggs whole until they are fluffy. Slowly fold the
melted butter and chocolate in to the eggs. Place the mixture in the spring form
pan. Place the pan in a larger pan and pour in warm water until it is half – way
up the pan.
Bake for 5 minutes. Cover with foil and continue baking for another 10 minutes.
Pour on the topping [recipe follows]. Refrigerate. Serve.
Topping
Method
Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat. Immediately
add 6 oz. of finely chopped dark chocolate. Cover and let stand for five minutes.
Stir until smooth. Test the topping by stirring. It is ready when a drop "mounds"
before disappearing into the mixture.
If it is too thick – thin with warm liqueur [Cointreau or Framboise or Frangelico].
If it is too thin, add more chocolate, re – heat and test it again.
24 oz. dark [dark as you like] chocolate
2 sticks unsalted butter
2/3 cups heavy cream
6 whole extra large eggs
Method
Preheat oven to 425°
Melt the butter and 16 oz. of the chocolate in a double boiler. Warm 6 eggs in hot
water in a separate pan. Coat a 9" spring form pan with butter. Wrap the pan in
foil to make it watertight. Beat the eggs whole until they are fluffy. Slowly fold the
melted butter and chocolate in to the eggs. Place the mixture in the spring form
pan. Place the pan in a larger pan and pour in warm water until it is half – way
up the pan.
Bake for 5 minutes. Cover with foil and continue baking for another 10 minutes.
Pour on the topping [recipe follows]. Refrigerate. Serve.
Topping
Method
Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat. Immediately
add 6 oz. of finely chopped dark chocolate. Cover and let stand for five minutes.
Stir until smooth. Test the topping by stirring. It is ready when a drop "mounds"
before disappearing into the mixture.
If it is too thick – thin with warm liqueur [Cointreau or Framboise or Frangelico].
If it is too thin, add more chocolate, re – heat and test it again.
