MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Bruno
Categories: Chocolate, Desserts, Breads
Yield: 8 Servings
5 oz White chocolate; chopped
3 oz Graham crackers; fine
- crushed
12 oz Semisweet chocolate;
- chopped
6 oz Unsalted butter; cubed
2 tb Fresh-brewed or strong
- instant espresso
5 lg Eggs; separated
3 tb Sugar
Cocoa powder for dusting
Line a cookie sheet with parchment paper and place a 9"
ring mold or cake pan, without its bottom, on the paper.
Melt the white chocolate in a double boiler. Add the
graham crackers and mix together well. Spread the
mixture evenly on the parchment side of the ring (do not
let it go up the sides) and refrigerate.
Melt the dark chocolate, butter, and espresso together
in a double boiler. Remove from heat, let cool to
lukewarm, then stir in the egg yolks until combined. Set
aside.
In a large bowl, whisk the egg whites to soft peaks
while slowly adding the sugar. Stir one-third of the egg
whites int the chocolate mixture. Fold the remaining
two-thirds of the egg whites.
Pour the chocolate batter into the chilled ring mold and
tap the whole tray on the counter to level the batter.
Refrigerate for at least 3 hours or overnight.
Dip a paring knife in hot water, run it around the
inside of the ring mold to loosen the ring, and
carefully slip off the dessert. Dust the surface with
cocoa powder.
Cut into equal wedges and serve immediately with ice
cream and your favorite hot fudge sauce.
RECIPE FROM:
https://www.cdkitchen.com
Uncle Dirty Dave's Archives
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... BASIC LAW OF CONSTRUCTION: Cut it large and kick it into place.
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