Wednesday, May 18, 2011

Rainbows and Reine de Saba

We saw a horizon-to-horizon rainbow yesterday! It contributed magic to an already-wonderful experience...we took video but the blog doesn't support video at the moment (tho' it used to -- ?).

Also we had a yummy dessert (and a yummy dessert a few days ago from the same cookbook, Microwave Gourmet): Reine de Saba, a French chocolate cake.

1/4 lb plus 2 tsp unsalted butter
1/4 c currants (no currants available down here; I used golden raisins)
2 tbs bourbon
4 oz semisweet chocolate chips
2/3 c granulated sugar
3 eggs, separated
1/3 c cornstarch
1/3 c almond meal (ground almonds)

Use an 8" Corningware dish with straight sides. Butter the bottom with the 2 tsp butter and then cover it with waxed or parchment paper.

Put currants in a 2-cup glass measure and pour bourbon on them. Heat, loosely covered with paper toweling, at 70% for 2 min. Set aside.

Put chocolate in a 2-cup glass measure and heat, uncovered, at 70% for 1 min 30 sec.

Cream 1/4 lb butter with sugar for 2 min, then add egg yolks one at a time. Next stir in chocolate, cornstach, almonds, and currants.

In separate bowl, beat egg whites until stiff. Fold into chocolate mixture until just incorporated. Pour batter into prepared dish.

Pop into microwave at 70% for 9 min =IF= you have a carousel microwave (otherwise, 70% for 6.5-7 min). Remove from oven, cover with a plate, and let sit for at least 10 min.

While it cools, make a ganache:

4 oz semisweet chocolate chips
1/2 c heavy cream

In a 4-cup glass measure, heat cream in the microwave, uncovered, at 70% for 2 min. Remove from oven, add chocolate, and stir until chocolate is melted and mixture is smooth.

When cake is cool, pour ganache over top.

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