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Book Description
Forget about counting calories--the title has both "French" and "desserts" in it, for Pete's sake! You won't find any low-fat silliness in Jill O'Connor's latest masterpiece, and you won't care a bit. From extravagant honey madeleines, profiteroles, and almond macaroons to classics like chocolate mousse, meringues, and warm apple crepes, the recipes in this book will produce fantastic results for the novice and expert alike.
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Simple French Desserts
Authors: Jill O'Connor
Date: April 2000
ISBN: 0811819035
Publisher: Chronicle Books
Paperback
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This cake is airy and moist, with an intense chocolate flavor. It combines all the wonderful qualities of a chocolate souffle without the anxiety. This cake needs to settle slightly before serving, and it is delicious both warm and at room temperature. You can even chill it for a creamy, slightly fudgy texture. Serve slices of this cake with creme Anglaise, or vanilla, fresh mint, or coffee ice cream. Add caramel or warm chocolate sauce and let the bacchanal begin!
Makes: one 1 10-inch cake; serves 10 to 12
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1 pound semisweet or bittersweet chocolate, coarsely chopped, or semisweet chocolate morsels
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1 cup (2 sticks) unsalted butter, cut into 16 pieces, plus 2 tablespoons melted butter for coating cake pan
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8 large eggs, separated, at room temperature
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Pinch of salt
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3/4 cup superfine sugar, plus more for coating cake pan
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2 tablespoons Cognac, dark rum, or whiskey
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1 teaspoon pure vanilla extract
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1/2 teaspoon cream of tartar
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Creme Anglalse or French Vanilla Ice Cream for serving
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Caramel Sauce or Chocolate Sauce (optional)
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Place an oven rack on the middle shelf of the oven. Preheat the oven to 350 degrees F. Brush a 10-Inch spring-form pan with melted butter and coat the bottom and sides of the pan with superfine sugar. Tap out any excess sugar.
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In a double boiler over barely simmering water, melt together the chocolate and 1 cup butter. Stir until smooth. Or, combine the chocolate and butter in a microwave-safe bowl. Heat, uncovered, on medium power for 1 1/2 to 4 minutes, until the butter melts and the chocolate becomes soft and shiny. Remove the bowl from the microwave and stir until chocolate is completely melted and thoroughly combined with the butter. Set aside.
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In a large bowl, using a hand-held mixer set at medium speed, beat the egg yolks and salt until blended. Gradually add 1/4 cup sugar and beat for 4 to 6 minutes, or until the mixture is pale yellow and forms a slowly dissolving ribbon on the surface of the batter when the beaters are lifted. Whisk in the Cognac and vanilla. Gradually whisk the egg yolk mixture into the melted chocolate.
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In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer at low speed until foamy. Increase the mixer speed to medium-high and continue beating until the whites become opaque and form soft mounds in the bowl. Continue beating, adding the remaining 1/2 cup sugar I tablespoon at a time, until soft peaks form.
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Stir one third of the beaten egg whites into the chocolate batter to soften it. Using a rubber spatula, gently fold in the remaining egg whites just until blended.
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Spoon the chocolate batter into the prepared pan. Bake for 25 to 35 minutes, or until the cake appears puffy and firm. The cake should still be moist but not liquid in the center, so a bamboo skewer inserted into the cake should not come out clean.
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Remove the cake from the oven and cool on a wire rack for 15 minutes. It will fall slightly as it cools. Remove the sides of the pan. Slice and serve the cake slightly warm or at room temperature with Creme Anglaise or ice cream. Drizzle with caramel and chocolate sauces, if using.
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