Chocolate Suicide

[kaci]

Chocolate Suicide


14 to 16 servings


6 ounces (1-1/2 sticks) unsalted butter,
cut in squares
12 ounces semisweet chocolate
4 eggs plus 1 yolk
4 egg whites
White chocolate sauce (recipe below)
Fresh strawberries and/or kiwi to garnish
White Chocolate Sauce
5 ounces white chocolate, chopped
2 to 3 ounces whipping cream


Combine chocolate and cream in small saucepan set in larger pan filled to
within 1-inch of the top with water to create stove-top water bath. Gently
cook over medium heat until mixture reaches body temperature, stirring
occasionally. Remove from heat, strain through fine sieve to remove any
lumps. Melt butter and chocolate in double boiler over low heat. Stir with
wooden spoon until mixture is melted, but not hot. Mixture should be body
temperature. Transfer chocolate/butter mixture to bowl. Whip eggs and yolk
at high speed with electric mixer. Pour mixture on top of butter/chocolate
mixture, but do not mix in yet.

Put egg whites in clean bowl, whip until soft peaks form. Add whipped egg
whites to chocolate mixture and gently fold in with rubber spatula. Do not
over-fold. Spray two 5 x 9-inch (about) bread pans with non-stick cooking
spray. Gently divide mixture between pans. Set each pan in larger pan, add
water to larger pan to within one-half inch of top to create water bath.

Bake in a preheated 300 degree F oven for 60 to 70 minutes or until top
looks dry (top should not crack), and cake does not wiggle in pan. Cool 15
minutes. Invert pans onto serving plates.

After cooling, but while still warm, cut in thin slices. Prepare white
chocolate sauce, and spoon onto individual serving plates. Place slices of
cake over sauce. Garnish with fruit as desired. This dessert is best served
warm, but also can be served at room temperature.

NOTE: Cake also may be served warm or at room temperature with hot-fudge
sauce, fresh strawberries and/or kiwi.