*  Exported from  MasterCook  *

                  Chocolate Dependence (Not Decadence)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chocolate

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 16      oz            Bittersweet chocolate
  1      c             Unsalted butter
  6      lg            Eggs
  2       tb           Cognac or other favorite
                       Liqueur

 Preparing the pan: Use an 8 inch springform pan at least 2 and 1/2
 inches high. Butter it, and line the bottom with parchment paper or
 wax paper. Wrap the outside of the pan with heavy duty foil to
 prevent leakage. Place this pan in a larger cake pan or roasting pan
 to serve as a water bath. Place the chocolate and butter in a large
 metal bowl and set it over a pan of hot (not simmering) water. The
 bowl should not be touching the water. Stir the butter and chocolate
 occasionally until they are smooth and melted. Add the liqueur In
 another large bowl, set over a pan of simmering water (yes, it should
 simmer this time), heat the eggs, stirring constantly to prevent
 curdling, until just warm to the touch. Remove from the heat, and
 beat, using a whisk beater (the recipe says 'whisk beater'--I
 understand that to mean an electric beater, not a hand whisk) until
 triple in volume and soft peaks form when the beater is raised, about
 5 minutes. Using a large wire whisk or rubber spatula, fold half the
 eggs into the chocolate mixture until almost completely blended. Fold
 in the remaining eggs until just blended and no streaks remain.
 Finish by using a rubber spatula to ensure that the heavier mixture
 at the bottom of the bowl is blended in. Scrape into the prepared
 8-inch pan and smooth with the spatula. Set the 8-inch pan in the
 larger pan and surround it with one inch of very hot water. Bake 5
 minutes. Cover loosely with a piece of buttered foil and bake 10
 minutes. (The cake will look soft, but this is as it should be.) Let
 the cake cool on a rack 45 minutes. Cover with plastic wrap and
 refrigerate until very firm, about 3 hours.

 Unmolding: Have ready a serving plate and a flat plate at least 8
 inches in diameter, covered with plastic wrap. Wipe the sides of the
 pan with a hot, damp towel. Run a thin metal spatula around the sides
 of the cake and release the sides of the springform pan. Place the
 plastic-wrapped plate on top and invert. Wipe the bottom of the pan
 with a hot, damp towel. Remove the bottom of the pan and the
 parchment. Reinvert onto the serving plate. The fancy stuff follows.
 The cake I had was frosted with White Ganache and served in a pool of
 Raspberry Puree.

 Raspberry Puree

 24 oz Raspberries, frozen with no sugar added 2 tsp. lemon juice,
 freshly squeezed 1/3 cup sugar, optional

 In a strainer suspended over a deep bowl thaw the respberries
 completely. This will take several hours. Press the berries to force
 out all the juice. There should be 1 Cup. In a saucepan boil the
 juice until reduced to 1/4 Cup. Pour it into a lightly oiled
 heatproof cup. Puree the raspberries and sieve them with a food mill
 fitted with the fine disc. Or use a fine strainer to remove all
 seeds. You should have 1 liquid cup puree. Stir in the raspberry
 syrup and lemon juice. To make a lightly sweetened sauce, measure
 again. There should be 1 and 1/3 liquid cups. if you have less, add
 less sugar. The correct amount of sugar is 1/2 the volume of the
 puree. Stir until sugar dissolves.

 White Ganache

 3 oz bar White chocolate, chopped 1 cup Heavy cream

 Refrigerate the mixing bowl and beater for at least 15 minutes. Using
 a double boiler or microwave on high power (stirring every 10 seconds
 if using microwave) melt the chocolate with 1/4 cup cream. Remove
 from the heat before the chocolate is fully melted and stir until
 melted. Set aside until no longer warm. In the chilled bowl beat the
 cream until traces of beater marks just begin to show distinctly. Add
 the white chocolate mixture and beat just until stiff peaks form when
 the beater is raised.


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NOTES : I have not tried this yet, but it sounds totally awesome!

Posted to RecipeRequests 7/99