6 ounces (1 1/2 sticks) unsalted butter, cut in squares
12 ounces semisweet chocolate
4 eggs plus 1 yolk
4 egg whites
Fresh strawberries and/or kiwi to garnish
White Chocolate Sauce
5 ounces white chocolate, chopped
2 to 3 ounces whipping cream
Combine chocolate and cream in small saucepan set in larger pan filled to within
1-inch of the top with water to create stove-top water bath. Gently cook over medium
heat until mixture reaches body temperature, stirring occasionally. Remove from
heat, strain through fine sieve to remove any lumps.
Melt butter and chocolate in double boiler over low heat. Stir with wooden spoon
until mixture is melted, but not hot. Mixture should be body temperature. Transfer
chocolate/butter mixture to bowl.
Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of
butter/chocolate mixture, but do not mix in yet.
Put egg whites in clean bowl, whip until soft peaks form.
Add whipped egg whites to chocolate mixture and gently fold in with rubber spatula.
Do not over-fold.
Spray two 5 x 9-inch (about) bread pans with non-stick cooking spray. Gently
divide mixture between pans. Set each pan in larger pan, add water to larger pan
to within one-half inch of top to create water bath.
Bake in a preheated 300 degree F oven for 60 to 70 minutes or until top looks
dry (top should not crack), and cake does not wiggle in pan. Cool 15 minutes. Invert
pans onto serving plates.
After cooling, but while still warm, cut in thin slices.
Prepare white chocolate sauce, and spoon onto individual serving plates. Place
slices of cake over sauce.
Garnish with fruit as desired.
Yield: 14 to 16 servings
This dessert is best served warm, but also can be served at room temperature.
Cake also may be served warm or at room temperature with hot-fudge sauce,
fresh strawberries and/or kiwi.