-
1
Gather together 10 to 12 2-inch-high cake rings.
-
2
Cut strips of parchment paper 1 inch wider than the rings.
-
3
Brush both sides of parchment strips with clarified butter.
-
4
Fit inside of cake rings.
-
5
Coat inside of rings with cocoa powder and set aside on a sheet pan.
-
6
Preheat oven to 350 degrees F.
-
7
Melt extra-bitter chocolate over double boiler.
-
8
Whisk softened butter into melted chocolate.
-
9
Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time.
-
10
Sift flours together and fold into chocolate mixture.
-
11
Beat egg whites to soft peaks and add confectioners' sugar.
-
12
Whisk 1/3 of egg mixture into chocolate mixture.
-
13
Fold in remaining whites in 2 additions.
-
14
Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring.
-
15
Freeze until cake batter becomes stiff.
-
16
Approximately 3 to 5 minutes.
-
17
Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter.
-
18
Pipe in enough cake batter to cover the chocolate piece.
-
19
Bake in a 350 degree oven for 20 minutes.
-
20
Afterwards, allow cake to rest for one minute.
-
21
Serve with whipped cream and Bay leaf sauce.
-
22
Boil sugar and water.
-
23
Put in vanilla bean, cut in half lengthwise and scraped, and bay leaves into boiling mixture.
-
24
Allow to infuse for at least on hour, (off of heat) and then, remove bean and leaves.
-
25
Keep sauce refrigerated.
