Bondage with Lush Chocolate Sauce
1 pound high quality
4 tablespoons water
2 teaspoons vanilla
1 tablespoon flour
3 tablespoons granulated
10 tablespoons unsalted
4 egg yolks
4 egg whites
Butter an 8−inch
springform pan. Line with wax paper and butter the paper. Set oven
rack in center of oven and preheat oven to 425 degrees F. Chop
chocolate fine. Melt chocolate, with the water, in the top of a
double boiler over barely simmering water (or microwave, uncovered,
on MEDIUM, stirring every
20 to 30 seconds after
the first 3 minutes, until only a small solid chunk of chocolate
remains). Remove from heat and stir until completely melted and
smooth. Add vanilla extract.
Whisk in flour, sugar
and butter. Whisk in egg yolks, one by one. Batter should be the
consistency of frosting. Beat egg whites to stiff peaks. Fold into
chocolate base. Pour into prepared pan and bake 15 minutes. Let cool
in oven with door ajar.
Run knife around cake to
loosen sides. Remove springform sides. Invert cake onto a serving
platter or cake pedestal. Carefully lift off pan bottom and peel
away wax paper. The top will sink, forming a basin, as it cools
completely. Fill basin with Lush Chocolate Sauce.
Lush Chocolate Sauce
8 (1 ounce) squares
1 cup heavy cream
1/2 cup granulated sugar
Chop chocolate evenly.
In a saucepan, heat half the cream with the sugar until it boils.
Remove from heat. Add chocolate and stir until it melts and mixture
is smooth. Add remaining cream and stir until thick and smooth.
Decorate by piping Framboise Chantilly Cream around the base of the
cake. Chill immediately. To serve, remove from refrigerator 30
minutes before serving. Slice with a knife dipped in hot water, then
Framboise Chantilly Cream
1 cup cream
1 1/2 teaspoons
Framboise, Chambord or raspberry liqueur*
In a cold bowl and with
cold beaters, whip cream, sugar and Framboise to stiff peaks. Store,
covered with plastic wrap, in the refrigerator until ready for use,
up to 24 hours.
Makes 2 cups.
* If you prefer to not
use raspberry liqueur, whip the cream, then fold in 1 tablespoon