"All of the evil that people have thrust upon chocolate is really more deserved by milk chocolate, which is essentially contaminated. The closer you get to a pure chocolate liquor (the chocolate essence ground from roasted cacao beans) the purer it is, the more satisfying it is, the safer it is, and the healthier it is."
GANACHE
In double boiler (or glass bowl over water), melt 6 ounces coarsely chopped good semi-sweet chocolate with 2 ounces heavy cold cream until fully melted. Whisk in 2-4 ounces more cold heavy cream until smooth and shiny. Add 1 Tbsp. unsalted butter. If mixture becomes too thick, heat gently. Cover sides first then spread generous amount on top.
Bon appetit!
(The Darker Side of Chocolate)
COUNTESS TOULOUSE-LAUTREC'S FRENCH CHOCOLATE CAKE
~ a perennial favorite, perfect for Valentine's Day, adapted from MAIDA HEATTER'S BOOK OF GREAT CHOCOLATE DESSERTS
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1 lb. good semisweet chocolate
5 oz. (1 1/4 sticks) room temperature sweet butter
4 extra-large eggs, separated
1 Tbsp. unsifted all-purpose flour
Pinch of salt
1 Tbsp. granulated sugar
~ a perennial favorite, perfect for Valentine's Day, adapted from MAIDA HEATTER'S BOOK OF GREAT CHOCOLATE DESSERTS
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1 lb. good semisweet chocolate
5 oz. (1 1/4 sticks) room temperature sweet butter
4 extra-large eggs, separated
1 Tbsp. unsifted all-purpose flour
Pinch of salt
1 Tbsp. granulated sugar
- Preheat oven to 425 degrees.
- In an 8-inch springform pan, cut a round waxed or parchment paper to fit the bottom. Butter one side of paper and the sides of the pan (not the bottom). Place buttered paper in pan, buttered side up, and clamp shut.
- In top of double boiler, place coarsely chopped chocolate. Melt over simmering water, stirring occasionally with rubber spatula. Add 1/3 of butter at a time, each addition completely melted before adding next. Set aside to cool slightly.
- In small bowl beat egg yolks at high speed for 5-7 minutes, until pale and thick. Add Tbsp. of flour and beat on low only to incorporate. Gently fold beaten egg yolks to into chocolate.
- In another clean bowl, beat egg whites and salt until whites hold a soft shape. Add sugar and beat until whites hold definite shape but not too stiff or dry. Fold one-half beaten whites into chocolate -- don't be too thorough. Fold chocolate into remaining whites, handling gently until blended. Turn into prepared pan and rotate to level batter.
Bake for 15 minutes. Cake will be soft (only 1 inch high in middle, rim higher and cracked ~ you'll think it's not done but don't worry). With a small sharp knife, carefully cut around side of hot cake, but don't remove sides. Let cake stand in pan until room temperature. Refrigerate several hours or overnight. - To remove, cut around sides again with small sharp knife. Remove sides. Carefully insert a narrow spatula and invert on serving plate. Glaze with ganache (or top with toasted sliced almonds or a fine dusting of cocoa).
GANACHE
In double boiler (or glass bowl over water), melt 6 ounces coarsely chopped good semi-sweet chocolate with 2 ounces heavy cold cream until fully melted. Whisk in 2-4 ounces more cold heavy cream until smooth and shiny. Add 1 Tbsp. unsalted butter. If mixture becomes too thick, heat gently. Cover sides first then spread generous amount on top.
Bon appetit!
Note: Holds up well when frozen
Comments
Jen
This Arnold... he is good.
xoxo Tyra
Marnie
Love your collage-reminds me Valentine's Day is almost here.
K
:)
I'm with you, Jen ~ let's just go for it!
Trust me, flowrgirl, it is good!
I have NO wrinkles, Tyra ... please join me in this 'no calorie' chocolate quest :)
Oh Nancy ~ see above to Tyra ... no wrinkles ... no calories! We're 'golden' ... girls!
A quiet thought, Marnie ~ perhaps you have not tasted a favorite temptation ... chocolate dipped potato chips (a dream come true) from my MUST visit Candy Shop ~
http://www.sherniscandies.com/ ...
they also dip fresh seasonal fruit in chocolate. A "Come with me..." Willy Wonka wonderous place!
You are so right, Beckie ... deep, dark and dense! Actually, the recipe looks more difficult than it really is ... have you ever made a souffle? Same principle ...
Thanks for getting the jest of my photo, dear friend!
Thanks, dear Gail :) There is much to say about deep, dark chocolate. (and women get it!) An acquired taste that reminds me a bit of my garden and why I appreciate the essence of color, texture, and form.
MMD ~ count me in to deliver huge amounts of this 'healthy' treat ... 'in or out' of the garden, we NEED a bit of decadence in our lives :)
Don't even think, Karen ... go for it! I like this even better than my Deep Dark Chocolate Cheesecake ...
An excellent choice for Valentine's Day, Kim, and why I posted it! Please share if you do give it a try!
You and me, Rose :)
Dear Flowrgirl ~ Michigan waits for your return :) In the meantime, best wishes on your heartfelt venture.
There IS no other chocolate besides dark, is there?
No clue who he is, but that quote is priceless. And so is that flourless chocolate cake, enrobed in ganache. Sounds unholy in so many ways.
And Joey, freezing the cake won't be necessary.
Anybody got a cigarette?
Brenda
Dearest Marysol ~ your voice is a gift and do hope everyone reading this comment will click on your name and see an amazing 'sweet' treat from a true 'Memories in the Baking' artist!
Brenda, enjoy your milk chocolate ~ I must confess to a passion for M&Ms (especially peanut) and a simple Hershey kiss makes me very happy :)
Reading the ingredients I'm thinking better done only a bit each year and maybe just on a cupcake?? But I will try now. Thanks, dear Joey! You are always in the know in the kitchen! I love your resourceful delicious ideas!