House of Embers Chocolate Suicide
- 6 ounces (1 1/2 sticks) unsalted butter, cut into 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
- Cake: 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; gently fold in with rubber spatula.
Do not over-fold.
- Spray two 9 x 5-inch (about) bread pans with nonstick 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 at 300 degrees F for 60 to 70 minutes or until top looks dry (but top should
not crack), and cake does not wiggle in pan.
- Cool for 15 minutes.
- Invert pans onto serving plates.
- After cooling, but while still warm, cut into thin slices.
- Prepare white chocolate sauce, and spoon onto individual serving plates. Put slices of cake over sauce. Garnish with fruit as desired.
- White Chocolate Sauce: 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.
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.
Source: Wally's House of Embers - Lake Delton, Wisconsin