Compliments of Judy Vig and Joy Paoletti
Ingredients:
1 pound good quality semi-sweet chocolate* coarsely chopped
10 tablespoons salted butter
5 eggs, separated, room temperature
Sea salt for garnish
Chantilly cream, garnish
Directions:
- Melt chocolate and butter in a double boiler over simmering water.
- Stir until smooth. Pour into a large bowl.
- Preheat oven to 375F.
- Butter a 9 inch spring form pan. Set aside.
- Beat yolks and fold into cooled chocolate mixture.
- Beat whites to stiff peaks (do not over beat).
- Fold into chocolate mixture.
- Pour batter into buttered pan and bake only 12 minutes. (Cake will be loose).
- Cool completely in pan, sprinkle with sea salt for garnish, and then chill in refrigerator for a few hours.
- Just before serving, spoon whipped cream on cake.
Note: We’ve used a bittersweet chocolate and it worked just as well.
Chantilly Cream
Delicately sweet, this whipped cream was a favorite of our Nana’s. Judy & I use it as much as we can! It is a perfect choice for any dessert.
Ingredients:
1 cup heavy whipping cream
1 teaspoon of vanilla extract
2-3 tablespoons confectionery sugar, sifted, more if needed
Directions:
- Combine all and whip until stiff peaks form, taste and add more vanilla or sugar to your liking.
“Twin”cerely Yours,
Twice Baked Twins
Judy Vig and Joy Paoletti
twicebakedtwins@aol.com