With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
This
is one of the recipes that has been provided
by Les Kincaid from Las Vegas - to find out
more about him and his views on food and cooking
click
here or if you would like to visit
his website click here.
Ingredients
12 large eggs,
separated
1-1/2 cups sugar, divided
1/4 cup water
1 pound quality dark sweet chocolate
Method
In top of double
boiler, whisk together egg yolks and 1/2 cupsugar.
Place pan over
double boiler bottom, which has, 1-inch of
simmering water. Cook, whisking constantly,
until mixture is thickened.
Remove from
heat and remove top of double boiler pan;
let cool.
Melt chocolate
over low heat until smooth; set aside.
In small saucepan,
heat water and remaining 1-cup sugar to a
boil; boil for 2 minutes.
Meanwhile, in
large bowl, whip egg whites until stiff, not
dry.
Pour hot sugar
syrup in a thin stream into egg whites, beating
with portable mixer or whisk until blended.
Set aside.
Fold egg yolk
mixture and egg white mixtures together; fold
chocolate mixture into egg mixture until blended.
