Side Pannel
Janice Feuers Chocolate Decadence
Janice Feuers Chocolate Decadence
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- 1 lb Dark sweet chocolate
- 5 oz Sweet butter
- 4 lg Eggs
- 1 tb Sugar
- 1 tb Flour
- 2 c Whipping cream
- 1 tb Powdered sugar
- 1 ts Pure vanilla extract
- Chocolate curls made from
- One quarter pound dark sweet
- Chocolate
- 8 oz Fresh or frozen raspberries
Directions
Turn on the oven to 425 degrees. Cut a round of parchment paper to fit
perfectly the inside bottom of an 8-inch round cake pan.
(Alternatively, butter and flour a round of wax paper.) In the top of
a double-boiler, melt together one pound of the finest dark sweet
chocolate you find with five oz of wondrously sweet butter. As soon
as the butter and chocolate are melted and satiny smooth, remove from
the heat and proceed to step 4. Whisking all the while place 4 eggs
and one Tbls. sugar in the top of a double boiler or bain marie,
until the sugar dissolves and the mixture darkens and becomes barely
warm to the touch. Acting quickly, remove the eggs from the heat and
beat at the absolutely highest speed of an electric mixer until the
eggs reach their potential treble volume and are the consistency of
lightly whipped cream (5 to 10 minutes). Remove the mixer. With
cupped hand, fold in one Tbls. of flour. Do this very, very gently...
now sensuously mix 1/3 of the voluptuous egg mixture into the resting
chocolate. Once the egg and rested chocolate are carefully combined,
using the utmost tenderness and again with your hand, fold the
chocolate mixture into the remaining whipped eggs. When no longer
marbled, pour your uncooked Chocolate Decadence into its prepared
pan. Tap the pan lightly on the table and place it into the preheated
oven. Remove the pan the oven after NO MORE than 15 minutes. The
Decadence will be luxuriously soft in its center and crusty on its
top. When it has cooled, place the cake, while still in its pan, into
the freezer for at least a good night's rest. On the chosen day, whip
two cups of heavy cream with one Tbls. powdered sugar and one tsp
pure vanilla extract. The cream must be smooth, silky, and firm
enough not only to smother the cake, but also to hold its own shape
when piped. Do not overwhip. Make chocolate curls from one quarter
pound of the same wondrous chocolate using the homely potato peeler.
Having the chocolate slightly above room temperature makes it
delightfully susceptible to curling. Puree and strain 8 oz of fresh
or frozen raspberries. You may choose to add powdered sugar to the
fresh berries to soften just a little their tartness. Put the
luscious red mixture into the prettiest bowl in the pantry. Remove
the Chocolate Decadence from the freezer and from its pan by
momentarily spinning the pan over high heat. Turn the cake out onto a
flat platter. Remove the parchment paper. Mask the Decadence with 2/3
of the whipped cream. Pile the chocolate curls precariously high in
the center, then pipe rosettes with the remaining cream majestically
around the edge surrounding the curled chocolate. Refrigerate your
creation, but remove 15 minutes before serving to 12 marvelously
close, or to 8 hopelessly-decadent friends. And, oh yes, pass the
raspberry puree...
perfectly the inside bottom of an 8-inch round cake pan.
(Alternatively, butter and flour a round of wax paper.) In the top of
a double-boiler, melt together one pound of the finest dark sweet
chocolate you find with five oz of wondrously sweet butter. As soon
as the butter and chocolate are melted and satiny smooth, remove from
the heat and proceed to step 4. Whisking all the while place 4 eggs
and one Tbls. sugar in the top of a double boiler or bain marie,
until the sugar dissolves and the mixture darkens and becomes barely
warm to the touch. Acting quickly, remove the eggs from the heat and
beat at the absolutely highest speed of an electric mixer until the
eggs reach their potential treble volume and are the consistency of
lightly whipped cream (5 to 10 minutes). Remove the mixer. With
cupped hand, fold in one Tbls. of flour. Do this very, very gently...
now sensuously mix 1/3 of the voluptuous egg mixture into the resting
chocolate. Once the egg and rested chocolate are carefully combined,
using the utmost tenderness and again with your hand, fold the
chocolate mixture into the remaining whipped eggs. When no longer
marbled, pour your uncooked Chocolate Decadence into its prepared
pan. Tap the pan lightly on the table and place it into the preheated
oven. Remove the pan the oven after NO MORE than 15 minutes. The
Decadence will be luxuriously soft in its center and crusty on its
top. When it has cooled, place the cake, while still in its pan, into
the freezer for at least a good night's rest. On the chosen day, whip
two cups of heavy cream with one Tbls. powdered sugar and one tsp
pure vanilla extract. The cream must be smooth, silky, and firm
enough not only to smother the cake, but also to hold its own shape
when piped. Do not overwhip. Make chocolate curls from one quarter
pound of the same wondrous chocolate using the homely potato peeler.
Having the chocolate slightly above room temperature makes it
delightfully susceptible to curling. Puree and strain 8 oz of fresh
or frozen raspberries. You may choose to add powdered sugar to the
fresh berries to soften just a little their tartness. Put the
luscious red mixture into the prettiest bowl in the pantry. Remove
the Chocolate Decadence from the freezer and from its pan by
momentarily spinning the pan over high heat. Turn the cake out onto a
flat platter. Remove the parchment paper. Mask the Decadence with 2/3
of the whipped cream. Pile the chocolate curls precariously high in
the center, then pipe rosettes with the remaining cream majestically
around the edge surrounding the curled chocolate. Refrigerate your
creation, but remove 15 minutes before serving to 12 marvelously
close, or to 8 hopelessly-decadent friends. And, oh yes, pass the
raspberry puree...
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