Ingredients:
- 12oz semisweet choc chips
- 6 tbsp water
- 12 large eggs, separated, at room temp
- 1 1/3 c sugar
- 1/2 tsp salt
- 2 tbsp cocoa powder
- 2c heavy cream
- 6 tbsp powder sugar, sifted
- 1 tsp vanilla
- Melt choc chips with 6 tbsp water in microwave in 1 minute increments on half power until melted
- Beat yolks, 2/3c sugar, salt in stand mixer 5 minutes
- Fold in melted chocolate
- Clean beaters, beat egg whites in stand mixer until they just hold soft peaks
- Add remaining 2/3c sugar into egg whites, until stiff peaks
- Fold egg whites slowly into choc mixture
- Spread mixture into four baking pans (9", greased/parchment), baking at 350 until puffed/dry (15-18minutes)
- Sift cocoa powder onto cakes, cover with wax paper, invert onto pans and freeze 1 hour
- Filling: beat cream, powder sugar, vanilla with clean beaters until stiff peaks
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