---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Taillevent’s Chocolate Cake W/pistachio Sauce
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
   4 1/2 oz Best quality bittersweet
            Chocolate
     1/4 c  Plus 2 t confectioners sugar
       6 tb Unsalted butter
            (room temperature
       2    Eggs; separated
            -----the sauce-----
     1/2 c  Shelled roasted pistachios
       1 c  Sugar
       1    Egg white
       2 c  Milk
       4    Egg yolks
  
   TO MAKE THE CAKE: melt the chocolate in a small saucepan
   over very low heat. Add 1/4 cup of sugar and the butter and
   stir until melted. Whisk in the egg yolks. Cook stirring
   constantly until mixture reaches 160~ on a candy
   thermometer. Set aside to cool.
   In a mixing bowl, beat the egg whites until stiff. Add the
   remaining sugar and beat until glossy. Whisk 1/3 of the egg
   whites into the chocolate mixture. Fold in the remaining
   whites. Rinse 4 - 4 oz. heart shaped molds or ramekins with
   water; DO NOT DRY. Divide the chocolate mixture among the
   molds. Refrigerate for 24 hours.
   
   TO MAKE THE SAUCE: Remove as much skin as possible from the
   pistachios. Rinse quickly with boiling water, drain and
   then remove as much of the remaining skin as possible.
   Place the nuts in a food processor and pulse until ground.
   Add 1/3 cup of sugar and the egg white and process until
   mixture forms a paste. Place 3 T of the pistachio paste in
   a medium sized saucepan (save the rest for another use).
   Add the milk and bring mixture to a boil over medium heat.
   Remove from the heat and let steep for 5 minutes. Strain
   through a fine mesh sieve into another medium size
   saucepan. Set aside.
   Whisk together the egg yolks and the remaining sugar until
   thick and light. Whisk in half the strained milk; then
   whisk the mixture back into the remaining milk. Cook the
   sauce over low heat, stirring constantly until thick enough
   to coat the back of a spoon; do not let the mixture come to
   a boil. Refrigerate for 24 hours.
   
   TO SERVE: Spoon a pool of the sauce onto the center of each
   of 4 plates. Run the tip of a small knife around the inside
   edge of the molds. Dip them briefly into hot water and
   invert them onto the plates.
  
 -----

Plain Text Version of This Recipe for Printing or Saving