| |
|
|
 |
|
 Flourless Chocolate Cake with Fresh Berries and Vanilla Ice Cream
Ingredients:
18 oz bittersweet chocolate couverture 14 oz butter 14 oz sugar 12 egg 1 pinch salt
Preparation:
Melt the chocolate with the butter. Whip the egg with the sugar and the salt. Combine the chocolate mixture with the egg and sugar. Butter oven proof mold or aluminum cup and fill to ¾ with the batter. Bake in a bain-marie at 300°F for one hour. Bring the cream to a boil and pour over the chocolate. Stir to melt. The sauce can be flavored with Cognac , Grand Marnier, etc. Remove the chocolate cake from the mold on to a plate, cover with the chocolate sauce and decorate with the berries and a sprig of mint.
|
|||
|
|
| |
|
|
|
