I take my daughter to the library once in a while. While I'm there I cruise through some cookbooks looking for inspiration. A few weeks ago I checked out a book called; Ultimate Chocolate. I promptly went home, made an incredible dessert from the book, took a couple pictures, and about a week later sat down to write a post about it. Everything was going great until I realized that I had returned the book to the library without writing down the recipe. I had a chance to go back to the library a couple days ago and find the book again. So I present to you:
(the picture above is from the book)
from the book:Ultimate Chocolate
4 oz (125g) semisweet chocolate
2 oz (60g) bittersweet chocolate
3 Tbs water
2 Tbs brandy (I omitted this)
5 eggs (separated)
3/4 cup (180g) superfine sugar
pinch of salt
1 tsp instant espresso powder
1 Tbs boiling water
1-1/4 cup (300ml) heavy cream
1 tsp superfine sugar
Melt 2-3 oz of semisweet chocolate and pour on to parchment paper in a thin layer. Allow to cool and then cut into triangles.
Next, whisk egg yolks and sugar together until pale. Fold in the melted chocolate. Add the pinch of salt to the egg whites and whisk until stiff. Fold the egg whites in to the chocolate/egg yolk mixture. Pour the mixture into a parchment lined jelly roll sheet pan. Bake in a preheated 350 degree F oven for 15 minutes. Remove from the oven and cover with waxed paper and a damp cloth. Cool for several hours.
For the filling: Dissolve the espresso powder in 1 Tbs of boiling water. Whip the heavy cream to soft peaks. Finally, fold in the espresso and sugar.