Chocolate Suicide

Yield: 14 to 16 servings

Ingredients

Cake

• 6 ounces (1 1/2 sticks) unsalted butter, cut in squares
• 12 ounces semisweet chocolate
• 4 eggs + 1 yolk
• 4 egg whites
• Fresh strawberries and/or kiwi to garnish

White Chocolate Sauce

• 5 ounces white chocolate, chopped
• 2 to 3 ounces whipping cream

Instructions

1. Heat oven to 350 degrees F. Spray two 5 x 9-inch bread pans with nonstick cooking spray.

Cake

1. Melt butter and chocolate in double boiler over low heat. Stir with wooden spoon until mixture is melted, but not hot. Mixture should be body temperature. Transfer chocolate/butter mixture to bowl.
2. Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of butter/chocolate mixture, but do not mix in yet.
3. Put egg whites into a clean bowl, whip until soft peaks form.
4. Add whipped egg whites to chocolate mixture and gently fold in with rubber spatula. Do not over-fold.
5. Gently divide mixture between prepared pans. Set each pan in larger pan, add water to larger pan to within one-half inch of top to create water bath.
6. Bake for 60 to 70 minutes or until top looks dry (top should not crack), and cake does not wiggle in pan.
7. Cool for15 minutes.
8. Invert pans onto serving plates.
9. After cooling, but while still warm, cut in thin slices.
10. Prepare white chocolate sauce, and spoon onto individual serving plates. Place slices of cake over sauce.
11. Garnish with fruit as desired.

White Chocolate Sauce

1. Combine chocolate and cream in small saucepan set in larger pan filled to within 1-inch of the top with water to create stove-top water bath. Gently cook over medium heat until mixture reaches body temperature, stirring occasionally.
2. Remove from heat, strain through fine sieve to remove any lumps.

Notes

Cake also may be served warm or at room temperature with hot-fudge sauce, fresh strawberries and/or kiwi.