| Ganache - Ingredients: |
| 1/2 lb. semisweet chocolate chips |
| 1 1/2 oz. unsalted butter |
| 1/2 cup heavy cream |
| Instructions: Place heavy cream,
chocolate chips and butter in top of double boiler. Melt ingredients until smooth. Allow
ganache to cool to thick consistancy. |
| Cake - Ingredients: |
| 1/2 lb. semisweet chocolate chips |
| 1/2 lb. butter cubed |
| 6 whole eggs |
| 4 yolks |
| 8 - 8oz. ramekins |
| pan spray |
| 1 cup sugar |
| 1 Tb. all-purpose flour sifted |
| Instructions: Melt butter and chips in double boiler. Whip eggs, yolks and sugar
until stiff peaks. Fold melted chocolate into whipped egg mixture, then fold in sifted
flour. |
| Assemble implosion cake: Coat
ramekins with pan spray. Place small amount of cake mixture into ramekins - enough to
cover the bottom. Spoon 1/8 amount of Ganache on each cake mixture without touching sides
of ramekin. Fill ramekins with remaining cake mixture. Cool cakes in fridge. Bake in 375
oven for 15 minutes. Remove from oven and carefully invert onto serving plate. Top with
vanilla ice cream. |