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Chocolate Dessert Superb A La Belgique

sweet.chef's picture
Ingredients
  Sweet chocolate 8 Ounce
  Double strength coffee 7 Tablespoon
  Egg yolks 1⁄2 Cup (8 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
  Egg whites 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Dutch process cocoa 2 Tablespoon
  Mocha butter 1 Tablespoon
  Cream filling 1⁄4 Cup (4 tbs)
  Chilled whipping cream 1 Cup (16 tbs)
  Confectioners sugar 3 Tablespoon
Directions

1. Grease bottom of a 15x10x 1-inch jelly-roll pan; line bottom with waxed paper, allowing paper to extend about 1 inch beyond ends of pan. Grease waxed paper and set pan aside.
2. Put chocolate and coffee in the top of a double boiler. Set over simmering water until chocolate is melted. Set aside to cool.
3. Combine egg yolks, 3/4 cup sugar, and 1 teaspoon vanilla extract in a large bowl; beat until very' thick.
4. Using a clean beater, beat egg whites and salt until frothy. Add 1/4 cup sugar gradually, beating well after each addition. Beat until stiff peaks are formed.
5. Blend cooled chocolate into egg yolk mixture. Gently stir in egg whites. Turn into prepared pan and spread evenly.
6. Bake at 350°F 15 minutes. Turn off oven. Remove pan after 5 minutes. Set on wire rack until cool.
7. Sift cocoa over a clean towel. Turn dessert onto towel. Carefully remove paper. If desired, let stand about 30 minutes to absorb cocoa flavor. Cover with waxed paper until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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