Prep 30 mins
Cook 35 mins
From Lee Bailey's New Orleans cookbook.
- 7 tablespoons unsalted butter
- 8 ounces white chocolate, half chopped fine and half chopped coarse
- 2 eggs
- 1 pinch salt
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons vanilla extract
- 1 cup flour
- 4 ounces bittersweet chocolate, chopped coarse
- 1⁄2 cup heavy cream
- 3 tablespoons unsalted butter, cut into bits
- 1⁄3 cup granulated sugar
- 1⁄3 cup dark brown sugar
- 1 pinch salt
- 1⁄2 cup sifted unsweetened cocoa powder
- 1⁄4 cup strong coffee (optional)
- Preheat oven to 350 degrees F. and lightly grease an 8-inch square baking pan.
- Line with foil and butter the foil, set aside.
- Melt the butter over low heat in a small heavy saucepan.
- Sprinkle in the finely chopped white chocolate.
- Do not stir, set aside.
- With a hand mixer at high speed, beat eggs and salt until frothy.
- Continue to beat while adding the sugar. Beat for 2 minutes.
- Stir in the chocolate-butter mixture, vanilla, and flour, mixing until smooth. Fold in the remaining white and the bittersweet chocolate, and spread in the prepared pan.
- Bake for 35 minutes.
- Allow to cool on a rack.
- Chocolate Sauce:.
- Place cream and butter in a large heavy saucepan and heat over a moderate flame, stirring, until butter melts and cream just begins to boil.
- Add the sugars and salt and stir to dissolve.
- Reduce the heat and thin with coffee if desired.
- Serve each slice on a slick of chocolate sauce, topped with a scoop of vanilla ice cream.
This recipe is a winner! soooo good they will be gone with the wind!