Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Desserts : Fruit : Le Pomme Noir

Makes 16 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Le Pomme Noir

Contributed by: News Canada

(NC) - Rich and chocolaty, this dessert pairs the tart sweetness of Ontario Apples with the heady satisfaction of bittersweet chocolate. Cooking the cake in a Bain Marie (water bath) keeps oven moisture high and heat gentle, guaranteeing even cooking and a smooth texture.

Ingredients:

    Le Pomme Noir
  • Cake:

    • 3/4 cup water 175 mL
    • 3/4 cup granulated sugar 175 mL
    • 2 cups peeled, cored and chopped Ontario Apple* 500 mL
    • 2 tbsp Calvados (apple flavoured liqueur) 25 mL
    • 1/3 cup butter 75 mL
    • 500 g bittersweet chocolate, chopped 1 lb
    • 6 eggs 6

  • Ganache:

    • 1 cup 35% whipping cream 250 mL
    • 8 oz bittersweet chocolate, chopped 250 g

Directions:

For cake:

Butter a 10-inch (25 cm) round springform pan. Cut a round of parchment to fit the bottom of the pan, butter the parchment, and line the bottom of the pan. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.

Combine 1 cup (250 mL) water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add apples and simmer until tender, about 25 minutes. Remove from heat. Mash until smooth. Stir in Calvados.

Preheat oven to 350 F (180 C).

Melt butter in large saucepan over low heat. Add chopped chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan.

Place springform pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake in centre of preheated oven until centre of cake no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan (and do not remove from pan until after ganache has been applied).

For ganache:

Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake and gently shake pan to distribute evenly. Refrigerate cake in pan until ganache is set, about 2 hours. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Serving Size: Makes 16 Servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic