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RECIPE # 4599 - CHOCOLATE CLOUD DESSERT - Tuesday, February 8, 2011

RECIPE # 4599 - CHOCOLATE CLOUD DESSERT - Tuesday, February 8, 2011

CREATED Feb 8, 2011

LYNNE TOLLEY / MISS MARY BOBO'S

1 8-in diameter sponge or pound cake, cut 1 inch thick

2 oz whiskey

1 lb (16oz) semi-sweet chocolate, broken into pieces

1 c heavy cream

3 egg whites

1/4 c sugar

Strawberries, to garnish

Place sponge cake in bottom of spring-form pan.  You may need to cut the cake to fit. Douse the cake with 1oz whiskey.  Set aside. Place the chocolate into the top of a double boiler over barely simmering water;  heat, stirring until the chocolate is smooth and fully melted. Beat the egg whites until stiff peaks form, adding sugar a little at a time until all is used. Whip cream until stiff.  Fold together chocolate mixture, cream and egg whites along with the last 1 oz of whiskey.  Pour into cake lined pan; refrigerate overnight. Remove sides of pan. Garnish with strawberries.

Serves 8.