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Have you made Bittersweet Chocolate Cake with Chocolate Sauce And Toast?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 559
% Daily Value**
Total Fat 48g
Saturated Fat 22g
Unsaturated Fat 5g
Cholesterol 183mg
Sodium 187mg
Total Carbohydrate 34g
Dietary Fiber 7g
Sugars 22g
Protein 13g
Vitamin A  14%Vitamin C  0%
Calcium  11%Iron  33%
Potassium  13%Vitamin E  23%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bittersweet Chocolate Cake with Chocolate Sauce And Toast

Date Added: June 11, 2009


1/2 Cup Sugar plus
1 1/2 Tablespoons Sugar Brown
3 Ounces Bittersweet Chocolate roughly chopped
3 1/2 Ounces Unsweetened Chocolate roughly chopped
9 Tablespoons Butter cubed
3 Eggs at room temperature
3 Ounces Bittersweet Chocolate melted
1/2 Cup Heavy Cream whipped until
1 Cup Blanched Almond or walnuts chopped or slivered
1 Teaspoon Extract Of Vanilla (up to 2)
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1. To make the cake, preheat the oven to 300 degrees.

2. In a medium saucepan, combine the 1/2 cup of sugar with 1/3 cup water and bring to a boil, stirring, over high heat.

3. Meanwhile, combine the chocolates and the butter in a medium bowl.

4. When the sugar mixture boils, pour it over the chocolates and stir until blended.

5. Set aside. In a mixing bowl, combine the 1 1/2 tablespoons sugar and the eggs.

6. Using a mixer set at high speed, whip the eggs and sugar until the mixture falls back onto itself in a slowly dissolving ribbon-like pattern when the beater is lifted.

7. Add 1/3 of the egg mixture to the chocolate mixture and fold in with a spatula to lighten.

8. Fold in the remaining egg mixture. Bring a kettle of water to a boil.

9. Spray 6 (6-ounce) ramekins or 6 (2- by 3-inch) loaf pans with nonstick cooking spray and place them in a roasting pan just large enough to hold them.

10. Divide the batter among the ramekins, place the roasting pan in the oven, and add enough water to the pan to come three-quarters of the way up the sides of the ramekins.

11. Bake until a cake tester inserted in the middle of the cakes comes out with just a few crumbs sticking to it, about 30 minutes.

12. Allow the cakes to cool to room temperature, about 30 minutes.

13. For the Sauce: In a small saucepan, combine the chocolate and cream and heat over low heat, stirring constantly, until the chocolate is melted.

14. Cool for at least 30 minutes. For the Cream: Bring cream and almonds to a boil and store refrigerated for 24 hours.

15. Strain, add vanilla and whip. For Plating: Dust plates with cocoa.

16. Invert the ramekins onto the plates and add a scoop of the almond cream to each.

17. Drizzle the chocolate over the cake and cream, sprinkle with chocolate curls, if using, and serve.

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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin E with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Tree Nuts, Butter, Almonds, Natural Sweeteners allergies.
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