Our Passion for Chocolate
Art Print
Arnold, Kerstin
Buy at AllPosters.com

La Belle Cuisine

Divine Madness
Bon Appetit December 1987

Bon Appetit - One Year Subscription 

1 pound bittersweet or semisweet
chocolate, finely chopped
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup Praline Paste (recipe follows)
1/2 cup whipping cream
6 eggs, separated, room temperature
1/4 teaspoon cream of tartar
2 tablespoons confectioner's sugar
1/3 cup sugar
1 cup toasted walnuts (about 3 3/4 ounces),
finely ground
2 tablespoons confectioner's sugar

Preheat oven to 350 degrees F. Grease 9-inch square pan with removable bottom. Line bottom with parchment paper. Dust pan with flour; tap out excess.
Melt chocolate, butter, and Praline Paste in top of double boiler over hot
water, stirring until melted. Blend in cream. Remove from over water.
Using electric mixer, beat yolks until pale yellow and slowly dissolving
ribbon forms when beaters are lifted. Using clean dry beaters, beat
whites and cream of tartar in another bowl until soft peaks form.
Gradually add 1/3 cup sugar and beat until almost stiff but not dry.
Add yolk mixture to whites and beat until well blended. Fold one half
of lukewarm chocolate mixture and one half of ground nuts into egg
mixture. Fold in remaining chocolate and nuts. Pour batter into
prepared pan.
Bake until tester inserted in center of cake comes out clean, about
50 minutes. Cool cake in pan on rack. Cover and refrigerate until
well chilled. (Cake can be prepared 1 day ahead.)
Run knife around edge of cake to loosen. Invert onto platter. Remove
pan sides and bottom. Peel off parchment. Sift confectioner's sugar
through a decorative stencil over cake. Serve at room temperature.
9 servings.

Praline Paste
1 cup sugar
1 1/4 cups water
1 cup chopped toasted walnuts
(about 3 3/4 ounces)

Butter baking sheet. Cook sugar and water in heavy small saucepan
over low heat, swirling pan occasionally, until sugar dissolves. Increase
heat and boil [without stirring] until syrup turns caramel color. Stir in
nuts. Pour onto prepared sheet. Cool completely. Break into 2-inch
pieces. Transfer to processor and blend until smooth paste forms,
about 5 minutes. (Can be prepared 1 month ahead. Refrigerate in
tightly covered jar.)
 

Featured Archive Recipes:
Emeril's Frozen Caramelized Banana
and Chocolate Bombe
Dark Chocolate Terrine with Two
Chocolate Sauces
 

Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search