Ingredients:
½ lb. bittersweet chocolate, chopped fine
4 oz. (8 tablespoons) butter, cut into small pieces
4 large eggs, separated
¾ cup plus 2 tablespoons granulated sugar
Garnish:
Confectioners’ sugar
Ice cream
Fresh berries
Mint sprig
Place a bowl over a saucepan of slightly simmering water (double boiler works best), melt chocolate and butter, stirring occasionally until smooth (approximately 5 minutes). Allow to cool slightly.
In another bowl, lightly beat egg yolks and gently add the cooled chocolate. Mix thoroughly.
In a separate bowl, whisk egg whites until soft peeks are formed. Gradually add the granulated sugar until the whites are firm and glossy. Gently fold chocolate mixture into the whites, cover and refrigerate for 4 hours. This can keep in refrigerator for 3-4 days.
When ready to cook, preheat oven to 375 degrees. Butter and flour a baking sheet or better yet, spray with cooking spray and place a sheet of parchment paper on pan. Butter the insides of 6 metal rings that measure 3” wide and 2” deep (we used 8 oz. pineapple cans with the tops and bottoms removed). Dip rings into flour and place on baking sheet. Spoon mixture into prepared rings and bake for approximately 18-20 minutes, until the tops are firm.
Using spatula, remove ring to a plate and cut around edges with a thin knife. Gently remove ring, sprinkle with powdered sugar, scoop ice cream, add berries and sprig of mint. Serve immediately.
½ lb. bittersweet chocolate, chopped fine
4 oz. (8 tablespoons) butter, cut into small pieces
4 large eggs, separated
¾ cup plus 2 tablespoons granulated sugar
Garnish:
Confectioners’ sugar
Ice cream
Fresh berries
Mint sprig
Place a bowl over a saucepan of slightly simmering water (double boiler works best), melt chocolate and butter, stirring occasionally until smooth (approximately 5 minutes). Allow to cool slightly.
In another bowl, lightly beat egg yolks and gently add the cooled chocolate. Mix thoroughly.
In a separate bowl, whisk egg whites until soft peeks are formed. Gradually add the granulated sugar until the whites are firm and glossy. Gently fold chocolate mixture into the whites, cover and refrigerate for 4 hours. This can keep in refrigerator for 3-4 days.
When ready to cook, preheat oven to 375 degrees. Butter and flour a baking sheet or better yet, spray with cooking spray and place a sheet of parchment paper on pan. Butter the insides of 6 metal rings that measure 3” wide and 2” deep (we used 8 oz. pineapple cans with the tops and bottoms removed). Dip rings into flour and place on baking sheet. Spoon mixture into prepared rings and bake for approximately 18-20 minutes, until the tops are firm.
Using spatula, remove ring to a plate and cut around edges with a thin knife. Gently remove ring, sprinkle with powdered sugar, scoop ice cream, add berries and sprig of mint. Serve immediately.
Makes 6 servings
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