the best revengeI've heard it said that "living well is the best revenge." Perhaps, but surely an important part of living well is eating well.
Yes, I know this is ~off topic~ for a blog of this nature, but sometimes one simply must break the rules. And, besides, danae is the one who sent me off on this tangent with her post yesterday of the recipe for a very delicious sounding low-fat New York style cheesecake.
I love to cook. Ask L. I have even earned a living doing this for a few years not too terribly long ago. Anytime I see someone share a recipe, I feel compelled to do so. Therefore, below you will find a recipe for my most favorite desert in the whole world. It is, however, definitely NOT low-fat. Nor is it low-calorie. Not low-anything that I can think of. But it IS almost as good as sex. Well, almost as good as sex with anyone other than L.
After this abberation, I'll return to the regular programming here....
(serves 12, or so ...probably less, if they love chocolate!)
The inspiration for this dish was Jeff Smith's, "Chocolate Elephant" (see: _The_Frugal_Gourmet_Cooks_American_). I made that, following his recipe, for the first time about 20 years ago. During the time since, I've experimented with a lot of different variations on the theme. What you see here is probably my favorite version.
I've never given it a name previously... just said it was "like the Frugal Gourmet's Chocolate Elephant, only better." I settled on Chocolate "Surfeit" because of all the connotations that word has: excess, overabundance, intemperate indulgence, etc.
Smith wrote this about his recipe:
"This is expensive, very rich, terribly fattening, and it is not good for you. It is also disgustingly delicious. It has all the right attributes for the serious chocolate lover."
If you're anything like me, Chocolate Surfeit is all that and more.
12 large eggs
1 teaspoon [real] vanilla extract
8 oz. unsalted butter
1/4 cup amaretto liqueur
1/4 cup creme de cacao (or other chocolate-flavored liqueur)
16 oz. "German Sweet Chocolate" [NO substitutions]
6 tablespoons granulated sugar
2 tablespoons unflavored gelatin
1/2 cup cold water
1 cup heavy cream
3 oz. slivered almonds
4 oz. "mini" semi-sweet chocolate chips
Ingredients (topping) [optional]
1 cup heavy cream
cocoa powder [a good brand]
Set the butter out to soften at room temperature. When it's pliable, you're ready to begin.
Spread the slivered almonds evenly on a baking sheet and place in a 375(F) degree oven until toasted to a light brown. They'll smell wonderful, but avoid the temptation to eat them. Set aside to cool.
Separate the eggs. Beat the yolks with the vanilla and butter. When thoroughly blended, add the amaretto and chocolate liqueurs. Whip the heavy cream, gradually adding 2 tablespoons of the granulated sugar.
Melt the German Sweet Chocolate slooowly in a double boiler. Soften the gelatin in the water, then heat and stir until completely dissolved as the last of the chocolate is melting. Remove the chocolate from heat and stir in the gelatin/water mixture. Then allow to cool just a bit while you work on the egg whites.
Beat the egg whites with the remaining granulated sugar to stiff peaks. Blend the chocolate with the butter/yolk mixture, adding the chocolate to the yolks A TINY BIT AT A TIME (too fast and you'll "scramble" the yolks).
Spoon the whipped cream and the beaten egg whites into a very large mixing bowl. Toss in the toasted almonds and the chocolate chips. Finally, GENTLY fold the chocolate mixture into the other ingredients in the bowl. Don't worry about getting it perfectly homogenized, you'll deflate the whipped cream and beaten egg whites with too much mixing.
Refrigerate immediately!! You're using raw eggs here so be appropriately cautious. This should keep fine in the fridge for a couple of days. There's not much of a chance there will be any left after that amount of time anyway.
I like to serve this in a dessert dish topped by a nice dollop of whipped cream which has been very lightly dusted with cocoa powder first and then a little more generously with confectioners sugar.
posted by John | 11:18 PM [permalink]