BerkeleySQ [moved from New Orleans board]

[bourbonstjoe]

Don't know if you're still out there but I made that recipe that you had listed previously for the St. Emilion chocolate cake and I have to say....you are a bad, bad person! THANKS SO MUCH!!!! It's a killer!

Just in case anyone else wishes death by chocolatey goodness:

FLAGON'S CHOCOLATE ST. EMILION

1 lb(16 oz) dark sweet chocolate
3/4 lb (12oz) butter(room temperature)
1/2 C cream
8 egg yolks

1. Soften butter to room temperature.
2. Melt chocolate over simmering, not boiling water with cream. Stirring often until completely melted.
3. Alternately whisk in butter cut up and yolks.
4. Pour into 8" spring form cake pan. Chill to set.
5. To unmold, dip in hot water and help it out with a butter knife.

Just FYI I took the time to chip the chocolate into smaller pieces so that it melted more evenly, I used 32%mf whipping cream, I cut the buter into 8 pieces then each of those into 3 more, just to melt more evenly and I took the melted chocolate/cream off of the heat before adding the yols and butter. I initially didn't and the cake seperated on me so I had to re-make it. BUT! I'm glad I did.

Thanks again BerkeleySQ!

bourbonstjoe

[BerkeleySQ]

Dear bourbonstjoe, so glad you liked the recipe !

[bourbonstjoe]

I brought some to work to let the ladies try it, I'll give you the results tomorrow.

bourbonstjoe