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Flourless Chocolate Cake With English Custard Sauce Recipe
|Semisweet chocolate squares||7 Pound|
|Butter||1 Cup (16 tbs)|
|Eggs||9 Small, separated|
|Irish cream liqueur||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
|For english custard sauce|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Milk||3 Cup (48 tbs)|
|Vanilla extract||1 Tablespoon|
Serving size: Complete recipe
Calories 19496 Calories from Fat 10611
% Daily Value*
Total Fat 1236 g1901.6%
Saturated Fat 715.3 g3576.4%
Trans Fat 0 g
Cholesterol 3663.9 mg
Sodium 1191 mg49.6%
Total Carbohydrates 2332 g777.3%
Dietary Fiber 187.3 g749.4%
Sugars 2051.2 g
Protein 222 g443.1%
Vitamin A 198.5% Vitamin C
Calcium 219.7% Iron 609.1%
*Based on a 2000 Calorie diet
In a double boiler over simmering water melt the chocolate and butter.
In a mixing bowl beat the yolks and sugar with a wire whisk, about 2 minutes.
Add the vanilla and liqueur.
In another bowl beat the egg whites until stiff peaks form.
Do not over beat or the cake will collapse too much.
Fold the yolk mixture into the melted chocolate.
Add the egg whites and mix until well combined.
Pour the batter into a buttered 9-inch spring- form pan.
Bake the cake for 40 to 45 minutes, or until a tester comes out clean.
In the top of a double boiler over simmering water whisk together the yolks and sugar for 1 minute.
In a medium saucepan scald the milk.
Add the hot milk to the egg mixture, whisking momentarily and then stirring with a plastic spatula slowly and steadily, keeping the sides from hardening and the eggs from cooking.
When thick enough to coat a spatula, remove the pan from the heat.
Add the vanilla, and let the mixture cool to room temperature.
Pour a ladleful onto each dessert plate and set a wedge of cake on top.