Bistro By The Tracks Vairhona Cake
Valrhona cake
1 pound unsalted butter (cut into cubes)
8 ounces Valrhona chocolate
8 ounce dark chocolate
1 1/2 cups sugar
1 pinch salt
1/2 cup all-purpose flour
8 eggs
Place butter, both chocolates, sugar and salt in a double boiler over medium heat. Stir occasionally until all is melted. Set aside.
While chocolate mixture is melting, sift flour into small bowl. Crack eggs into large bowl. Whisk eggs. Line the bottom of a 9-inch springform pan with a parchment circle. Wrap the outside of the pan with two sheets of aluminum foil. Spray the inside of the pans with non-stick spray.
Whisk small amounts of melted chocolate mixture into eggs to temper them to the heat. Whisk in about half of the chocolate mixture. Whisk in the sifted flour. Whisk in the rest of the chocolate mixture. Place the batter in prepared pan. Tap down pan to help remove bubbles.
Place cake pan in large roasting pan, and add 2 quarts hot water to the roasting pan. Bake at 300 degrees for 70 minutes. Remove from water bath.
Cool to room temperature. Remove from pan. Invert the cake to serve. Great served warm with ice cream or fresh berries and whipped cream.
Note: Miller said this recipe can be made using 16 ounces of Valrhona chocolate instead of half Valrhona and half dark chocolate. Valrhona chocolates can be found at specialty stores, including Williams-Sonoma and Gourmet’s Market.