MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Double Dark Chocolate Cake with White Chocolate Sauce
  Categories: Cakes
       Yield: 10 servings
  
 MMMMM----------------------------CAKE---------------------------------
       1 c  Heavy cream
  10 1/2 oz Semi-sweet chocolate
            - chopped in small pieces
       2 oz Unsweetened chocolate
            - chopped in small pieces
       5    Eggs
     1/3 c  Sugar
       1 ts Vanilla extract
 
 MMMMM--------------------------FROSTING-------------------------------
       4 oz Semi-sweet chocolate
       5 tb Butter; softened
       2 tb Bourbon
       2    Eggs; separated
   1 1/2 tb Sugar
 
 MMMMM---------------------------SAUCE--------------------------------
       5 oz White chocolate
            - chopped in small pieces
       1 c  Heavy cream
  
   Serves: 8-12 Preheat oven to 350 F.
   
   To prepare cake, cut a round of wax paper or parchment to fit the
   bottom of a 9-inch round cake pan.  Butter the pan, fit in the paper,
   and then butter it.  Coat the pan with flour, tapping out the excess.
   
   Bring the cream to a boil in a heavy 3-quart saucepan.  Remove it
   from the heat and stir in both chocolates.  Cover the pan and let it
   stand for 5 minutes.  Stir the mixture until it is smooth.  Set
   aside, uncovered.
   
   Combine the eggs, sugar and vanilla in a large bowl.  Set the bowl
   over simmering water and whisk the mixture constantly until it is
   hot, about 2 minutes.  Remove the bowl from the heat and beat with an
   electric mixer on moderate, then high speed until the mixture has
   tripled in volume, cooled, and it is as thick as a soft meringue,
   about 8 minutes.
   
   With a whisk, stir one-third of the egg mixture into the chocolate.
   Gently fold in the remainder with a rubber spatula, blending until
   only a few chocolate streaks remain.  Pour the batter into the cake
   pan and smooth the top.  Place it in a larger pan and carefully pour
   in boiling water to reach halfway up the sides.
   
   Bake in the center of the oven for 50 minutes, or until a toothpick
   inserted in the center comes out clean.  Let the cake cool for 30
   minutes in the water, then remove it and place on a rack to cool
   completely.  When it is completely cooled, run a knife around the
   edge of the pan and invert onto a serving dish.  Gently remove the
   paper.
   
   To prepare the frosting, combine the chocolate and butter in the
   upper part of a large double boiler.  Set over simmering water and
   stir occasionally until they are melted.  Remove the pan from the
   heat and let the mixture cool for 10 minutes.  Add the bourbon and
   stir; whisk in the egg yolks, one at a time.
   
   Beat the egg whites to form soft peaks.  Gradually add the sugar,
   beating until stiff peaks form, about 2 minutes.  Fold one-quarter of
   the mixture into the chocolate and blend well.  Fold in the remaining
   whites with a rubber spatula, blending until the whites are barely
   incorporated.  Chill for at least 2 hours.
   
   To prepare the sauce, place the white chocolate in the top part of a
   double boiler over simmering water.  Stir until it is melted.  Add
   the cream and stir for a minute.  Cool to room temperature.  (The
   sauce can be chilled, then warmed slightly to blend it, then cooled
   to room temperature for serving.)
   
   To assemble the cake, scoop the frosting gently into a pastry tube
   fitted with a fairly wide (Number 4) star tube.  Pipe the mixture
   over the top of the cake.  You can chill the cake for as long as 2
   days.
   
   To serve the cake, let it reach room temperature, which will take
   about 3 hours.  Stir the sauce, then pour a small pool onto each
   serving plate. Place a slice of cake on the sauce.
   
   From: Stephen Pyles, creative chef of Dallas’s Routh Street Cafe
   _American Bistro_  ISBN: 0-8092-5047-0
   
   Any typographical errors courtesy of: Karen Mintzias  :-)
  
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