Page 118 - 201415_TOH_Cookbook

CHOCOLATE
INTENSITY CAKE
RANDALL FAMILY, ESSEX, MA
INGREDIENTS
Serves 16; makes 1 cake
1 cup whole milk
16 ounces bittersweet or semisweet chocolate, finely chopped
1 cup (8 tablespoons) butter, at room temperature
2 tablespoons brandy 1 tablespoon vanilla extract 8 large egg yolks Whipped cream, for serving Raspberries and raspberry sauce
(optional)
“This dessert recipe is great for a special occasion, and it’s always a show stopper. Garnish with pansies and raspberries for a professional look.” Lisa Randall
ttttftttfttPREPARATION 1. Preheat oven to 350°F. Coat a 9-inch spring-form pan with non- stick cooking spray. Have a wire cooling rack ready.
2. Heat the milk in a heavy saucepan over low heat until tiny bubbles form around the edge of the pan. Add the chocolate and let melt, stir- ring occasionally, until completely melted and smooth. Stir in the but- ter, brandy and vanilla and continue to cook until the butter has melted. Remove from heat.
3. Put the egg yolks in a heatproof bowl. Whisk a small amount of chocolate mixture into the yolks and then gradually whisk the yolk mixture into the chocolate.
4. Pour the batter into the prepared pan. Bake until the center is set, about 20 minutes. Cool the cake completely on a wire rack. Cover and refrigerate until ready to serve.
5. To serve, loosen the sides of the pan and remove. Cut the cake into wedges and serve each wedge with a dollop of whipped cream, rasp- berries and raspberry sauce.
ftTaste of Home – Page 106