Culinary Institute of America

Chocolate XS

Preparation info
  • Makes

    6

    cakes ( 8 in each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Water 1

Method

  1. Brush the insides of the cake pans with the softened butter and line them with parchment circles.
  2. Combine the water and 1 lb 13 oz/820 g of the sugar in a heavy-bottomed saucepan and bring to a boil. Remove from the heat and add the chocolates; stir until the chocolate is melted. Stir in the melted butter. Let cool to room temperature.
  3. Whip the eggs w