7 oz Bittersweet chocolate
7 tb Soft butter
6 lg Eggs; separated
6 tb Slivered almonds
–ground into fine powder w/
-food
; processor
6 tb Cake flour
1/3 c Sugar
12 oz Chocolate bar
–cut in 12 1″ square pieces
–Bay Leaf Sauce–
1 c Sugar
1/2 c Water
1 Vanilla bean
4 Fresh bay leaves
–or 1 dried bay leaf
–Chocolate Sauce–
1/2 c Bay leaf sauce
1/2 c Heavy whipping cream
4 oz Quality chocolate; chopped
Whipped cream; garnish
Spray inside of each oversize (3-1/2-inch diameter) muffin cup with
butter-flavored vegetable oil spray; dust each cup with cocoa powder.
Set aside. Melt chocolate in top of double boiler over simmering
water. Whisk in soft butter. Remove chocolate mixture and whisk in
egg yolks, one at a time. Set aside. Whisk ground almonds and cake
flour together and fold into chocolate mixture. Set aside. Whip egg
whites and sugar with whisk or electric mixer into soft peaks. Whisk
1/3 of egg white mixture into chocolate mixture. Fold in remaining
egg whites in 2 additions. Spoon batter into each muffin cup to a
depth of 1/2-inch. Freeze approximately 5 minutes until batter
stiffens. Put a 1-inch piece of chocolate in center of each muffin
cup on top of cake batter. Spoon in enough cake batter to cover
chocolate pieces. Bake at 350 degrees F 20 minutes. Allow cake to
rest in pan for 1 minute. Carefully remove cakes to 12 individual
dessert plates. Serve with Bay Leaf Chocolate Sauce and whipped cream.
12 servings.
Bay Leaf Sauce: Boil sugar and water in small saucepan over
medium-high heat. Add vanilla bean and bay leaves. Turn off heat and
allow to steep, covered, for at least 1 hour. Remove vanilla bean and
bay leaves. Refrigerate sauce until time to blend into chocolate
sauce.
Chocolate Sauce: Bring sauce and cream to a boil in small saucepan.
Pour over chopped chocolate in small mixing bowl; whisk until smooth.
Serve with ganache cakes.
1-1/2 cups.
Yields
12 servings