Subj : Delice Au Chocolat
To   : All
From : Ben Collver
Date : Thu Jun 06 2024 10:19:23

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Delice Au Chocolat
Categories: Chocolate, Desserts
     Yield: 1 Batch

 2 2/3 c  Chopped semisweet chocolate
     5    Eggs; separated
     1 tb Brandy *
     1 tb Granulated sugar
     2 tb Flour
   1/2 ts Salt
   1/2 c  Sweet butter; +2 tb,
          -softened

 Preheat oven to 400°F.

 Place chocolate in the top of a double boiler over almost-boiling
 water on very low heat. Let stand about 10 minutes, then stir until
 melted and smooth. Let cool a bit until needed.

 Grease a parchment circle to fit the bottom of a baking pan (I always
 used a pan that was 8" on the top and about 6-3/4" on the bottom with
 very slightly sloped sides. Looking at my pan, I think a 7-1/2"
 springform, about 3" deep would be fine.) Place greased side down in
 pan and then grease both parchment and pan.

 Beat the egg yolks until thick. Beat in the brandy, flour, and butter
 the last-mentioned about 1 tb at a time. Add the chocolate and mix
 gently until smooth and homogeneous. (Yes, it will be sort-of melty.
 Hence I think it's good to get the chocolate melted and let it cool a
 tad while you are proceeding up to this point.) Beat the egg whites
 until frothy; add the sugar and proceed to beat until stiff and
 glossy. Fold thoroughly into the chocolate mixture. Turn into
 prepared pan.

 Bake 20-25 minutes or until center's firm when touched lightly (you
 just don't want it to be liquid; if you cook it too long, you will
 destroy the ultimate texture). It won't look done. As it cools, the
 delice will become firmer; it will also sink and possibly crack. (I
 almost threw it away the first time I made it, thinking it was a
 total disaster!). Cool thoroughly in pan on rack. Then turn out of
 pan and invert back onto serving plate. You will probably need to
 loosen the sides to do this--possibly with a long thin knife.. If you
 are not using a springform, you can also dip the pan briefly into hot
 water to get it out. Chill thoroughly. (You can also freeze this
 indefinitely and eat it directly or almost directly from the freezer
 if you are so inclined, but try that later.) Believe me, this is VERY
 rich. If you serve it with whipped cream, that will seem refreshing
 by comparison.

 * I experimented with various liqueurs and also liked using VERY
 strong coffee either instead of the brandy (if liquid) or dissolved
 in it. I might even try using some ground coffee beans now.

 I also made a chocolate-mint version, usually by inserting a
 toothpick into very strong peppermint oil and then stirring it around
 in the butter mixture a bit. You could obviously use more extract. Or
 if you are near a Trader Joe's, you could use their divine mint
 chocolate chips. Don't know if I would try it with the other brands
 though.

 I also once tried doing this with butterscotch chips (I don't even
 eat them now, but that's another story). It didn't solidify properly
 even when frozen!

 Recipe FROM: <https://web.archive.org/web/20170328104829/
 http://recfoodcooking.org/sigs/Jean B./
 Jean B's Delice au Chocolat.html>

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