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The Mews Restaurant Ultimate Chocolate Cake with Key Lime Frosting

For the cake:
1 lb. semi-sweet chocolate
1 C. half-and-half
pinch salt
1 1/2 C. unsalted butter, at room temperature
7 extra-large egg yolks

For the frosting:
1 C. powdered sugar (sifted, if lumpy)
2 T. unsalted butter
2 T. key lime juice (see note)
1/2 t. lemon extract
pinch salt

To make the cake: Preheat the oven to 350�F. Line a 9-inch springform pan with parchment paper, and grease with butter.

Cut the 1 1/2 C. butter into small squares and set aside.

In a saucepan over low heat, melt the chocolate with the half-and-half and salt, stirring constantly so it does not burn. Remove from the heat.

Place the butter in a food processor and quickly pour the chocolate mixture over it. Pulse for about 20 seconds, just until the butter has been incorporated. Add the egg yolks and pulse for another 10 seconds.

Pour the batter into the prepared pan and bake for 25 minutes. The cake should still look wet and glossy when it is done. Let cool completely. To remove from the pan, heat a thin-bladed knife and run it along the edge of the cake, then open the pan.

To make the frosting: Beat the powdered sugar and butter together. Add the key lime juice, lemon extract and salt. Beat until smooth. Correct the consistency, if necessary, with extra powdered sugar or extra lime juice.

Frost the top of the cooled cake with key lime frosting and serve.

Makes 12 servings.

Note: Look for key lime juice, or fresh key limes, at the supermarket or a specialty foods store. If you can't find key limes, substitute fresh lemon juice.
 

    
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