FONDANT
CAKE 1. Place eggs and sugar in a stainless steel mixing bowl and
beat over a double boiler until
sugar is dissolved. Remove and continue to beat until mix is thick
and light. 2. Combine chocolate, Kahlua and butter and melt over a
double boiler. 3. Fold flour and vanilla into the egg mixture. 4. Fold
melted chocolate into the flour and egg mixture and incorporate thoroughly.
5. Fill a butter 6 oz. ramekin or muffin tin approximately ¾ full.
6. Bake at (350°) for 15 minutes. The center should be soft.
KAHLUA ANGLAISE 1. Combine sugar, salt and yolks in
a mixing bowl and whisk until it forms ribbons. 2. Scald milk and instant
coffee. 3. Gradually add hot milk to egg mix, return to heat and cook
over low heat, stirring continuously until mixture is thickened. Add
Kahlua. 4. Strain and cool. Spoon Kahlua Anglaise onto plate and place
Chocolate Kahlua Fondant Cake on top of Anglaise. |
