Chocolate Suicide Cake



6 Ounces Unsalted Butter, Cut In Squares

12 Ounces Semisweet Chocolate

4 Whole Eggs

1 Egg Yolk

4 Egg Whites


White Chocolate Sauce:

5 Ounces White Chocolate, Chopped

2 1/2 Ounces Whipping Cream


Fresh Strawberries For Garnish


Melt butter and chocolate in double boiler over low heat. Stir with wooden spoon until mixture is melted, but not hot. Mixture should be body temperature. Transfer chocolate/butter mixture to bowl.

Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of butter/chocolate mixture, but do not mix in yet.

Put egg whites in clean bowl; whip until soft peaks form.

Add whipped egg whites to chocolate mixture; gently fold in with rubber spatula. Do not overfold.

Spray two 5-by-9-inch bread pans with non-stick cooking spray. Gently divide mixture between pans. Set each pan in larger pan; add water to larger pan to within one-half inch of top to create water bath.

Bake at 300 degrees 60 to 70 minutes or until top looks dry (but top should not crack), and cake does not wiggle in pan. Cool 15 minutes. Invert pans onto serving plates.

After cooling, but while still warm, cut in thin slices. Prepare white chocolate sauce, and spoon onto individual serving plates. Put slices of cake over sauce. Garnish with fruit as desired.

For white chocolate sauce: Combine chocolate and cream in small saucepan set in larger pan filled to within 1-inch of the top with water to create stove-top water bath. Gently cook over medium heat until mixture reaches body temperature, stirring occasionally. Remove from heat.



14 servings


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