Wally's House of Embers Chocolate Suicide Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Wally's House of Embers Chocolate Suicide
6 ounces (1 1/2 sticks) unsalted butter, cut in squares
12 ounces semisweet chocolate
4 eggs plus 1 yolk
4 egg whites
White chocolate sauce (see recipe below)
Fresh strawberries and/or kiwi to garnish
Melt butter and chocolate in double boiler over low heat. Stir with
wooden spoon until mixture is melted, but not hot. Mixture should be
body temperature. Transfer chocolate/butter mixture to bowl.
Whip eggs and yolk at high speed with electric mixer. Pour mixture
on top of butter/chocolate mixture, but do not mix in yet.
Put egg whites in clean bowl; whip until soft peaks form.
Add whipped egg whites to chocolate mixture; gently fold in with
rubber spatula. Do not overfold.
Spray two 5-by-9-inch (about) bread pans with non-stick cooking
spray. Gently divide mixture between pans. Set each pan in larger
pan; add water to larger pan to within one-half inch of top to
create water bath.
Bake at 300 degrees 60 to 70 minutes or until top looks dry (but top
should not crack), and cake does not wiggle in pan. Cool 15 minutes.
Invert pans onto serving plates.
After cooling, but while still warm, cut in thin slices. Prepare
white chocolate sauce, and spoon onto individual serving plates. Put
slices of cake over sauce. Garnish with fruit as desired.
This dessert is best served warm, but also can be served at room
temperature. Makes 14 to 16 servings.
Note: Cake also may be served warm or at room temperature with
hot-fudge sauce, fresh strawberries and/or kiwi.
White chocolate sauce:
5 ounces white chocolate, chopped
2 to 3 ounces whipping cream
Combine chocolate and cream in small saucepan set in larger pan
filled to within 1-inch of the top with water to create stove-top
water bath. Gently cook over medium heat until mixture reaches body
temperature, stirring occasionally. Remove from heat; strain through
fine sieve to remove any lumps.
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