| Cuisine: French | Type: Dessert | Serves: 8 |
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Source:
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Gail on the Anjodi |
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Attributes:
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Comments:
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The Anjodi is a barge that cruises the Canal du Midi in France. We got this, and other, recipes from the chef on board. |
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Serving Suggestions:
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Ingredients:
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Cake: 5 large eggs 5 oz sugar 1-1/2 oz melted butter 3 oz flour 2 oz cocoa sifted 3 times with flour Filling: 300 gm dark chocolate melted in 4 tbs. water 5 eggs, separated 4 oz butter in small pieces Sauce: Blend 2 punnets of strawberries with 1/4 pint hot water or 1/2 water and 1/2 cassis |
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Instructions:
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1. Whisk the eggs and sugar together until light and tripled in volume, about 10 minutes with an electric beater. Fold in the flour and butter gently. Pour into a deep 8" teflon cake pan and bake in middle of oven at gas mark 6 for 18 minutes. Leave to cool in tin. 2. Make the filling by melting the chocolate in 4 tbs of water. Beat in the egg yolks and butter. Cool until it thickens. Whisk the egg whites until stiff and fold gently into the chocolate. Cut the cake in half (into 2 layers). Put the top back into the cake pan. Pour the filling over it then put the base on top of the filling. Leave to set in the refrigerator at least 4 hours (can be made the previous day). Sprinkle with powdered sugar and serve with strawberry sauce. |
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Related recipes:
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None |
2001-03-10