|Serves||8 to 10|
|Yield||1 qt. sabayon|
One of our favorite cakes is this very rich chocolate one developed by Lindsey Shere, the founding pastry chef at Chez Panisse. To mitigate the intensity of the chocolate flavor, we sometimes serve this tender and rich cake with lightly sweetened whipped cream, flavored with vanilla or Chartreuse, or an ice cream such as Cognac or vanilla. However, it is especially good with this slightly spicy, creamy, Sicilian-style sabayon.
|½||lb. plus 2 Tbsp. (2¼ sticks) salted butter|
|7½||oz. bittersweet chocolate|
|1½||oz. unsweetened chocolate|
|6||eggs, separated, at room temperature|
|1||cup plus 2 Tbsp. sugar|
|6||Tbsp. cake flour|
|½||tsp. cream of tartar|
|3||Tbsp. golden raisins, coarsely chopped|
|½||cup plus 1 Tbsp. Marsala|
|1||cup heavy cream|
|¼||tsp. ground cinnamon|
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This content is from the book Chez Panisse Café Cookbook by Alice Waters.
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