Recipe: Chocolate Pavé

PAIRS WITH:

Sunstone 2018 Soleil Rouge

INGREDIENTS

SERVES 6

  • Unsweetened Chocolate, course chopped (3-1/2 ounces)
  • Semi-Sweet Chocolate., coarsely chopped (4-ounces)
  • Unsalted Butter (15 tablespoons, 2 sticks minus 1 tablespoon)
  • Eggs separated at room temperature. (6)
  • Sugar (½ cup)
  • Salt (¼ Tsp)
  • Powder Sugar, dusting

DIRECTIONS

  1. Pre-heat oven to 350f, butter a 9- by 13-inch baking dish and line the bottom with parchment paper. Butter the paper and dust the pan with flour or cocoa powder, shaking out the excess.
  2. Set a medium heat proof bowl over (but not touching) simmering water and add:
    • Unsweetened Chocolate, course chopped (3-1/2 ounces)
    • Semi-Sweet Chocolate., coarsely chopped (4-ounces)
    • Unsalted Butter (15 tablespoons, 2 sticks minus 1 tablespoon)
  1. Heat until melted and smooth, stirring often. Set aside and cool.
  2. Separate 6 eggs, at room temp. whisk the 6 yolks with ½ cup sugar, continue to whisk until the mixture forms a ribbon wen the whisk is lifted from the bowl and all the sugar has dissolved, about 10 minutes. Fold in the yolk mixture into the melted chocolate.
  3. In a separate bowl, whisk the 6 egg whites until foamy. Gradually add:
    • Sugar (½ cup)
    • Salt (¼ Tsp)
  1. Continue to whisk until the mixture looks glossy and holds a soft shape. Fold the whites into the chocolate mixture in three parts. Fold only until there are no visible streaks of white.
  2. Pour the batter into the prepared baking dish, smooth the top and bake for 35- 40 minutes. As the cake cooks it will develop cracks on top; this is normal. The cake is done when the sides are set and the center is still slightly soft. Let the cake cool completely. Invert the cake on to a baking sheet, remove the parchment paper and then invert onto a serving plat. Dust the top with sifted powder sugar.
  3. Variation: Decorate the top of the cake with melted chocolate or chocolate sauce. Dip the tines of a fork into the melted chocolate and dribble it in thin lines over the top of the cake.
Recipe by ALICE WATERS, THE ART OF SIMPLE FOOD (P. 371)
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