Death by Chocolate

Southern posted 01-13-99

Death by Chocolate

1 pound semi-sweet chocolate
6 ounces unsalted butter
5 eggs
1 tablespoon sugar
1 tablespoon cake flour
Ganache (recipe follows) or Grand Marnier whipped cream

Melt semi-sweet chocolate with butter. Meanwhile, use electric mixer to whip together eggs with sugar on high until fluffy (about 15 to 20 minutes).

Fold chocolate into eggs, along with 1 tablespoon cake flour. Pour batter into greased and floured loaf pan. Place loaf pan in larger pan that contains about an inch of water. Bake at 400 F for 15 minutes. (Cake will be somewhat liquid in the middle when removed from oven, but that's okay.) Cool, then chill overnight in the freezer.

Warm bottom of pan over stovetop burner for a few seconds, then knock out cake onto rack. Glaze with ganache or Grand Marnier whipped cream.

Pour over cake, using spatula to spread and cover. (Don't try to get perfect coverage, just smooth the top and make sure that the sides are covered.) You'll have to be quick about it, since the ganache will set almost on contact with the frozen cake.

Slide spatula under cake and place on serving plate. If desired, drizzle some melted white chocolate over top for contrast. Slices thicker than 1/2 inch are excessive.

2 cups heavy cream
8 ounces bittersweet or semi-sweet chocolate, broken into pieces

Scald cream, then remove from heat. Stir in chocolate. Continue stirring until chocolate is melted and smooth -- it'll look thick and rich.

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