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Paris Cafe
Wicks, Keith
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Lora
Brody Chocolate Cake
Lee Bailey’s New Orleans: Good Food and Glorious Houses
with recipes from Commander’s Palace, Mr. B’s Bistro and The Palace
Cafe
by Lee Bailey with Ella Brennan, 1993, Clarkson Potter
Out of Print, Used & Rare
“Guaranteed
to make chocolate freaks crazy.”
Serves
8 to 12
1/2
cup water
1
1/3 cups sugar
8
ounces unsweetened chocolate, chopped fine
4
ounces bittersweet chocolate, chopped fine
1
cup (2 sticks) unsalted butter, cut into small pieces, at room temperature
5
large eggs, at room temperature
Dark
Chocolate Glaze (recipe follows)
White
Chocolate Sauce (recipe follows)
Preheat
oven to 350 degrees F. and place rack in the center.
Butter a 9-inch cake
pan and line bottom with a circle of parchment.
Butter this as well.
Mix
water with 1 cup of the sugar in a heavy saucepan and bring to a
rapid
boil over high heat. Boil 2 minutes. Remove from the heat and stir in the
chocolate pieces, stirring until completely melted. Stir in the butter
until
it melts.
Place
eggs in a bowl with the remaining sugar and beat with a hand mixer
just
until sugar dissolved.
Add
chocolate mixture to the egg-sugar mixture and completely incorporate. Do
not overbeat as this can cause air bubbles.
Scrape
batter into the prepared pan. Set pan in a sturdy jelly roll pan, surround
with hot water, and bake for 25 to 30 minutes.
Allow
cake to cool for 10 minutes. Run a knife around the edge to release the
cake. Cover top with plastic wrap and unmold onto a baking sheet. Put a
flat plate over the cake and flip it over. Peel off plastic wrap. Glaze
with the dark chocolate mixture below. Serve small wedges with White
Chocolate Sauce.
Dark
Chocolate Glaze
1
cup heavy cream
10
ounces bittersweet chocolate, cut into small pieces
Scald
cream and stir in chocolate pieces. Mix until melted. Allow to cool
slightly before pouring over the cake.
White
Chocolate Sauce
1
cup heavy cream
9
ounces good-quality white chocolate, cut into small pieces
1/2
cup Drambuie
Scald
cream. Off the heat, stir in chocolate. Stir until melted. Stir in
Drambuie.
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