–CAKE–
9 oz Bittersweet chocolate
1 Stick unsalted butter
1/2 c Sugar
5 Egg yolks
3 tb Flour
2 tb Cocoa powder
1 ts Vanilla
5 Egg whites + 1/4 cup sugar –
-beaten
-SAUCE-
1 c Sugar
1/4 c Light corn syrup
3 tb Water
1/4 c Unsalted butter
1 ts Cidar vinegar
1/2 c Heavy cream
2 ts Vanilla
Directions: Cake – In a double boiler, melt together the chocolate and
butter until smooth. Remove from heat and stir in the sugar. Add the egg
yolks to the chocolate one at a time, whisking well after each addition.
Whisk in the flour, cocoa powder and vanilla. Beat the egg whites until
stiff and add the 1/4 cup sugar. Folk in 1/4 of the egg whites, the fold in
the remaining egg white mixture to lighten the batter. Spray an 8″ square
baking pan with non-stick spray and pour batter in pan. Bake at 350 degrees
for 40-45 minutes or until tooth pick comes out clean. Cool completely. The
cake will sink while cooling.
Sauce – In a small sauce pan combine the sugar, corn syrup and water. Place
over medium heat and bring to a boil, stirring to dissolve sugar. When
mixture comes to a boil, stop stirring and allow the mixture to boil until
it becomes a golden caramel color. Remove from heat and add the butter and
vinegar. Let butter melt and add the heavy cream and vanilla. Place back
onto heat for 1 minute, stirring to combine. Cool sauce at room temperature
and serve with cake.
Yields
1 servings