Warm Chocolate Cake /w Warm Chocolate Sauce

[kaci]

Warm Chocolate Cake /w Warm Chocolate Sauce

Serving Size 8


For the Cakes:
5 each eggs
5 each egg yolks -- yes this correct!
3 ounces sugar
10 ounces semisweet chocolate
10 ounces unsalted butter -- 1-1/4 cups
2/3 cup sifted flour -- measured after sift

For the Chocolate Sauce:
1 cup milk
1 cup water
1 cup granulated sugar
1 1/3 cups Dutch cocoa
4 ounces semisweet chocolate -- good quality only
8 scoops Vanilla Bean Ice cream -- optional


Warm Chocolate Cake with Vanilla Bean Ice Cream and Warm Chocolate Sauce

Using an electric stand mixer, beat the eggs, egg yolks and sugar together
until the mixture is very pale and falls in flat ribbons from the lifted
beaters. While eggs are being beaten, melt the chocolate and the butter in a
double boiler over low heat or in a microwave at half power. Allow to cool
slightly.

Butter eight shallow 4 oz. molds, sprinkle with sugar and set aside. When
egg/sugar mixture is ready, beat in the chocolate mixture, then carefully
fold in the flour. Divide the batter among the molds and reserve. Unbaked
cakes may be held for up to 4 or 5 hours. Refrigerate if holding for longer
than 1 hour. Prepare chocolate sauce as described below and set aside.

About 1/2 hour before serving, heat oven to 375 F. Bake cakes for 10 minutes
(20 minutes if they have been refrigerated). Allow to sit for about 5
minutes after they come from the oven, then unmold onto warmed dessert
plates and serve with sauce.

Warm Chocolate Sauce: Place all ingredients in a large heavy bottomed
saucepan and place over medium low heat. Whisk frequently. As soon as the
chocolate melts and the mixture comes to a boil, it is ready. Remove from
heat at once.

Recipe By : Jonathan Cartwright Executive Chef: The White Barn Inn