heavy cream, scalded
1/3 cup of sweet liqueur, like Drambhuie or 1/3 cup
high quality white chocolate, chopped
8 ounces semisweet chocolate or 8 ounces
bittersweet chocolate, chopped
unsweetened chocolate, chopped
of room-temperature unsalted butter
extra large eggs
- For the White Chocolate Cream:.
- Place the white chocolate pieces into the workbowl of the processor and start spinning, then drizzle in the scalding cream to which the liquor has been added. Process until smooth. Refrigerate for at least 1 hour before serving over the cake.
- For the Frisbee:
- Prepare a 9" cake pan with nonstick spray, and cut a parchment paper round to fit the bottom of the pan, and strips to line the sides. The spray will hold it on. Really! set oven for 350 degrees Farenheit.
- Chop the chocolate and place the pieces in the bottom of the bowl of your food processor.
- Boil the water and sugar to make a syrup (look for the bubbles to become large and somewhat durable to tell when the syrup is ready, then pour the boiling liquid over the chocolate, lid up, and process for 15 to 20 seconds.
- Stop the processor and add the butter, and process for another 15 or 20 seconds.
- Add the eggs, one at a time through the stack while the processor is running.
- Pour the batter into the prepared pan, then place it on a bar towel in a roasting pan, and pour boiling water into the roaster until it comes to 1/2 inch up the side of the cake pan. Place into oven and bake for 30 minutes.
- Once the time is up, remove the whole thing from the oven remove from roaster and dry the outside of the pan, and flip it over onto a pizza pan or pretty cake plate; you'll hear a soft 'thump' when it releases from the cake pan onto the plate.
- I like to serve wedges of this on my black mikasa square 8" plates, because I can write "I LOVE CHOCOLATE" around the rims in the white chocolate cream, and when I serve it people squeal! Make sure you time it so the cake is at least a little warm, and the cream cold for best effect.