Flourless Chocolate Cake With English Custard Sauce
|Semisweet chocolate squares||7 Pound|
|Butter||1 Cup (16 tbs)|
|Eggs||9 Small, separated|
|Irish cream liqueur||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
|For english custard sauce|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Milk||3 Cup (48 tbs)|
|Vanilla extract||1 Tablespoon|
Preheat the oven to 350°.
In a double boiler over simmering water melt the chocolate and butter.
In a mixing bowl beat the yolks and sugar with a wire whisk, about 2 minutes.
Add the vanilla and liqueur.
In another bowl beat the egg whites until stiff peaks form.
Do not over beat or the cake will collapse too much.
Fold the yolk mixture into the melted chocolate.
Add the egg whites and mix until well combined.
Pour the batter into a buttered 9-inch spring- form pan.
Bake the cake for 40 to 45 minutes, or until a tester comes out clean.
In the top of a double boiler over simmering water whisk together the yolks and sugar for 1 minute.
In a medium saucepan scald the milk.
Add the hot milk to the egg mixture, whisking momentarily and then stirring with a plastic spatula slowly and steadily, keeping the sides from hardening and the eggs from cooking.
When thick enough to coat a spatula, remove the pan from the heat.
Add the vanilla, and let the mixture cool to room temperature.
Pour a ladleful onto each dessert plate and set a wedge of cake on top.