Chocolate Bondage with Lush Chocolate Sauce
I just had to share this recipe. its to die for (alot of work but worth it)
Definately not figure friendly though:redface:
Chocolate Bondage with Lush Chocolate Sauce
Cake
450g high quality semisweet chocolate
4 tablespoons water
2 teaspoons vanilla extract
1 tablespoon flour
3 tablespoons granulated sugar
10 tablespoons unsalted butter, softened
4 egg yolks
4 egg whites
Butter an 8−inch springform pan. Line with wax paper and butter the paper. Set oven rack in center of
oven and preheat oven to 220 degrees C. Chop chocolate fine. Melt chocolate, with the water, in the top
of a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every
20 to 30 seconds after the first 3 minutes, until only a small solid chunk of chocolate remains). Remove
from heat and stir until completely melted and smooth. Add vanilla extract.
Whisk in flour, sugar and butter. Whisk in egg yolks, one by one. Batter should be the consistency of
frosting. Beat egg whites to stiff peaks. Fold into chocolate base. Pour into prepared pan and bake 15
minutes. Let cool in oven with door ajar.
Run knife around cake to loosen sides. Remove springform sides. Invert cake onto a serving platter or
cake pedestal. Carefully lift off pan bottom and peel away wax paper. The top will sink, forming a
basin, as it cools completely. Fill basin with Lush Chocolate Sauce.
Lush Chocolate Sauce
8 (1 ounce) squares chocolate
1 cup heavy cream
1/2 cup granulated sugar
Chop chocolate evenly. In a saucepan, heat half the cream with the sugar until it boils. Remove from
heat. Add chocolate and stir until it melts and mixture is smooth. Add remaining cream and stir until
thick and smooth. Decorate by piping Raspberry Chantilly Cream around the base of the cake. Chill
immediately. To serve, remove from refrigerator 30 minutes before serving. Slice with a knife dipped
in hot water, then wiped dry.
Raspberry Chantilly Cream
1 cup cream
1 tablespoon confectioners' sugar
1 1/2 teaspoons raspberry liqueur*
In a cold bowl and with cold beaters, whip cream, sugar and raspberry liqueur to stiff peaks. Store, covered
with plastic wrap, in the refrigerator until ready for use, up to 24 hours.
Makes 2 cups.
* If you prefer to not use raspberry liqueur, whip the cream, then fold in 1 tablespoon raspberry jam.
