Clayton Babas, Executive Chef, Guam Reef Hotel
8 ozs butter, unsalted, room temperature
2 Tbs butter, melted
16 ozs bittersweet chocolate, chopped
2 egg yolks
Lightly coat the insides of two 9" cake pans with vegetable oil. Line each with parchment paper, then lightly coat the parchment paper with melted butter. Set aside.
Place chocolate and the 8 ozs of butter into a large bowl and place on top of a double boiler. Cover tightly and melt over simmering water for 15 minutes. Remove from heat and stir until smooth. In another bowl, place the eggs and egg yolks. Place over the double boiler and whisk until they reach a temperature of 110F, about 4 to 5 minutes. Place warmed eggs in the bowl of an electric mixer and whisk on high until the eggs become light and fluffy and pale in color. Gently fold 1/3 of the egg mixture into the cooled chocolate to loosen the chocolate mixture. Add the chocolate to the remaining egg mixture and gently fold to combine. Divide the batter evenly between the 2 prepared cake pans.
Bake in a preheated oven 325F for 20 to 25 minutes, or until the internal temperature of the cakes reaches 170F. Remove the cakes from the oven and allow to cool to room temperature. Remove from the cake pans and place onto cardboard cake circle. Cover tightly and refrigerate until ready to serve.
To serve, remove cake from the refrigerator approximately 2 hours prior to serving to allow cake to come to room temperature. Cut each cake into 12 equal pieces using a thin bladed sharp knife dipped in hot water and wiped dry. Serve with fresh berries in season and whipped cream.
Yield: 24 servings
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