Text 29732, 87 rader
Skriven 2015-08-05 04:22:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1767
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Darkest Chocolate Cake w/Red Wine Glaze
 Categories: Desserts, Cakes, Chocolate, Wine
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Unsalted butter; in pieces,
           - plus more for pan
    1/3 c  All-purpose flour; + more
           - for pan
      8 oz Bittersweet chocolate (at
           - least 70% cacao); chopped
      1 c  Sugar
      4 lg Eggs
    3/4 ts Salt

MMMMM----------------------GLAZE & ASSEMBLY---------------------------
      8 oz Bittersweet chocolate (at
           - least 70% cacao); fine
           - chopped
    1/4 c  Unsalted butter; in small
           - pieces
    1/2 ts Salt
    1/2 c  Powdered sugar
    1/2 c  Red wine
 
  Special equipment: A 9" springform pan
  
  FOR CAKE:
  Preheat oven to 325øF/163øC.
  
  Lightly butter and flour pan. Heat chocolate, sugar, and 1
  cup butter in a heatproof bowl set over a saucepan of
  simmering water (bowl should not touch water), stirring,
  until chocolate is almost completely melted, about 3
  minutes; remove from heat and continue to stir until
  chocolate is completely melted. Let cool completely.
  
  Using an electric mixer on medium speed, add eggs to
  chocolate mixture 1 at a time, beating to blend after each
  addition. Beat until mixture has a mousse-like
  consistency. Reduce speed to low and add salt and 1/3 cup
  flour; mix until smooth. Scrape batter into prepared pan;
  smooth top.
  
  Bake cake until top is firm and edges are slightly
  darkened, 55-65 minutes (rely on visual cues; a tester
  inserted into cake's center will come out clean before
  cake is truly done). Transfer pan to a wire rack and let
  cake cool completely in pan before turning out.
  
  FOR GLAZE AND ASSEMBLY: Heat chocolate, butter, and salt
  in a heatproof bowl set over a saucepan of simmering water
  (bowl should not touch water), stirring, until chocolate
  and butter are melted, about 5 minutes. Whisk in powdered
  sugar.
  
  Meanwhile, bring wine just to a boil in a small saucepan.
  
  Remove chocolate mixture from heat and whisk in wine; let
  cool until slightly thickened and a rubber spatula leaves
  a trail in mixture when stirring, 8-10 minutes.
  
  Set cake on a wire rack set over a rimmed baking sheet.
  Pour glaze over cake and spread it across the top and over
  the edges with an offset spatula. Let cake stand at room
  temperature until glaze is set, 2-3 hours.
  
  DO AHEAD: Cake can be made and glazed 2 days ahead. Chill.
  Bring to room temperature before serving.
  
  by Mast Brothers Chocolate
  
  Bon Appétit | February 2014
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 12 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Mary had a little LAMB.  The doctor was surprised.
--- MultiMail/Win32 v0.49
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)