Thanks Susan! I loved them and want to make them again. I had so many good
recipes in my folder and somehow, I deleted it and no matter what I did
couldn't get it back. :-(
Cheri

"Susan" > wrote in message
...
> It was Chocolate Idiot Cake, fast and easy, but I still like my Boule de
> Neige recipe better. Here they are. The comments are not mine, they're
> from the page I copied from. My low carb subs are darker chocolate and
> use of half sucralose liquid and granular xylitol to desired sweetness.
> And it needs a little salt, IMO:
>
> Chocolate Idiot Cake
> One 9-inch (23 cm) cake
>
> Adapted from Ready for Dessert (Ten Speed Press)
>
> This cake is extremely rich, and tastes like the most delicious, silkiest,
> most supremely-chocolate ganache you've ever had. As mentioned, it's
> equally good a few days later, and only an idiot could possibly mess it
> up. You don't need to use ScharffenBerger chocolate for this cake, but use
> a good one—you'll appreciate it when you taste your first
> melt-in-your-mouth bite.
>
> 10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
> 7 ounces (200 g) butter, salted or unsalted, cut into pieces
> 5 large eggs, at room temperature
> 1 cup (200 g) sugar
>
> Preheat the oven to 350F (175C).
>
> 1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder,
> tapping out any excess. If you suspect your springform pan isn't 100%
> water-tight, wrap the outside with aluminum foil, making sure it goes all
> the way up to the outer rim.
>
> 2. Melt the chocolate and butter in a double boiler (or microwave),
> stirring occasionally, until smooth. Remove from heat.
>
> 3. In a large bowl, whisk together the eggs and sugar, then whisk in the
> melted chocolate mixture until smooth.
>
> 4. Pour the batter into the prepared springform pan and cover the top of
> the pan snugly with a sheet of foil. Put the springform pan into a larger
> baking pan, such as a roasting pan, and add enough hot water to the baking
> pan to come about halfway up to the outside of the cake pan.
>
> Bake for 1 hour and 15 minutes.
>
> You'll know the cake is done when it feels just set, like quivering
> chocolate pudding. If you gently touch the center, your finger should come
> away clean.
> 5. Lift the cake pan from the water bath and remove the foil. Let cake
> cool completely on a cooling rack.erve thin wedges of this very rich cake
> at room temperature, with creme anglaise, ice cream, or whipped
> cream.Storage: This Chocolate Idiot Cake can be wrapped and chilled in the
> refrigerator for 3-5 days.
>
> Boule de Neige
>
> 10 oz semi sweet chocolate, chopped (I use 72% chocolate and add
> sweetzfree to taste)
> 1 cup sugar (I substitute ½ cup xylitol granular with ½ cup equivalent of
> sweetzfree)
> 2 ½ sticks butter
> ¾ Cup strong coffee
>
> Melt the above in a saucepan, low/med not too high, then whisk in 4 beaten
> eggs.
>
> Line small mold with foil, pour in batter (I use a small stainless steel
> mixing bowl for mold). Place mold in pan with 1 inch of water. Bake at
> 350 F for 1 ¼ hours (it will look loose). Refrigerate overnight. Unmold
> before serving, and cover with fresh, unsweetened whipped cream.
>
>
>
>
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>