Ingredients
- 1/2 cup unsalted butter
- 3 ounces bittersweet chocolate
- 6 eggs
- 1 cup granulated sugar
- 2 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1 cup sifted cake flour
- White Chocolate Cream Frosting (see tecipe below)
- White Chocolate Zabaglione Sauce (see recipe below)
- Fresh berries (optional)
- White and/or bittersweet chocolate curls or shavings (optional)
Preparation
Step 1
1. Grease a 15x10x1-inch baking pan. Line bottom with parchment paper or waxed paper; grease paper. Set aside. In a small saucepan combine butter and bittersweet chocolate. Heat and stir over low heat until melted; set aside to cool. Allow eggs to stand at room temperature for 30 nminutes.
2. Preheat oven to 350 ndegree F. In a large mixing bowl, beat eggs slightly. Add sugar, vanilla, and cinnamon; beat with an electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and follding in one-third of the flour at a time. Gently fold in melted chocolate mixture. Spread batter in prepared pan.
3. Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted near hte center comes out clean. Cool cale in pan on a wire rack for 10 minutes. Remove cake from pan and peel off paper. Cool cake completely on wire rack. Cut cake into 24 squares or 2-to 2-1/4-inch circles.
4. Just before serving, place a cake squares or circle on each of 12 dessert pltes. On each cake square or circle, spread about 3 tablespoons White Chocolate Cream Frosting. Top each with a second cake square or circle. Spoon White Chocolate Zabaglione Sauce over cakes, allowing some to flow down sides. If desired, garnish with fresh berries and chocolate curls. Makes 12 servings.
WHITE CHOCOLATE CREAM FROSTING: In a large mixing bowl, beat 3/4 cup whipping cream, 1/4 cup powdered sugar, and 1 tablespoon white chocolate liqueur or clear cream de cacao on high speed of an electric mixer until stiff peaks form (tip stand straight). use immediately.
WHITE CHOCOLATE ZABAGLIONE SAUCE:In the top of a double boiler, beat 4 egg yolks with 1/4 cup white chocolate liqueur or clear creme de cacao, 1/4 cup granulated sugar, and dash salt. Place over boiling water (upper pan shouln't touch the water). Beat on medium speed of an electric mixer until mixture nearly triples in volume and temperture of mixture reaches 145 degree F and maintains that temperature for 3-1/2 minutes (about 15 minutes total). Remove from heat. Place pan in a largerbowl of ice water andn continue beating until zabaglione has cooled. In a small bowlo, beat 1/2 cup whipping cream on medium speed of an electric mixer until soft peacks form (tip curl). By hand, fold about one-forth of the wipped cream into zabaglione to lighten; fold in remaining whipped cream.