Cookbook

Suggested by Chef François
Serves 6

 
For the Torte
● 9 large eggs, separated
● ½ cup regular granulated sugar
● 1/4 teaspoon. of cream of tartar
● 4 cup of Château Coutet
● 2 ounces of unsweetened dark chocolate
● 14 ounces of semi-sweet chocolate
● 1 cup of sweet butter

For the Crème Anglaise
● 4 cups of half and half
● 8 large egg yolks
● 1 cup of vanilla flavored sugar
● 1 cup of Château Coutet

Prepare the Torte
Preheat oven at 325°F. Remove the bottom from a 9'x3' spring form pan and lay the bottom with a heavy duty foil paper, wrapping the foil well all around the underside. Replace bottom and grease and flour the foil bottom and side of pan.
lnside a large skillet, melt the butter with the chocolate over low heat, stirring frequently. Now pour the chocolate mixture into a large bowl.
Take another large bowl and with a hand mixer blend at high speed the egg yolks and granulated sugar for 3 minutes until thick to a pale yellow. Add one cup of the Château Coutet and blend well. Using a rubber spatula blend the egg-yolk mixture into the chocolate until well blended.
Beat the egg whites and the cream of tartar with a hand mixer to soft peaks. Fold the beaten egg whites into chocolate mixture one third at a time.
The batter has to be spread evenly into pan and bake for 35 minutes. Allow for the cake to cool completely on a wire rack. Refrigerate overnight.


Prepare the Crème Anglaise
Inside a large sauce pan heat the half and half to the boiling position. Meanwhile, inside a large bowl, whisk the egg yolks with the vanilla flavored sugar until smooth.
Gradually whisk hot cream and milk into the egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon do not boil, just until mixture thickens and able to coat the back of wooden spoon well. Add a generous cup of Chateau Coutet and blend well.
Run a wet hot knife around the edge of the cake. Remove the side of the pan. Invert the cake onto a plate and lift off the foil from bottom. Carefully peel the foil from the cake. Let the cake stand for one hour at room temperature. Sprinkle with the remaining 3 cups of Château Coutet on top of the torte just prior to serving.
Serve with Crème Anglaise, whipped cream and a bottle of Château Coutet.