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Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings. Coat inside of rings with cocoa powder and set aside on a sheet pan. Preheat oven to 350 degrees F. Melt extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mixture. Mount egg whites to soft peaks and add confectioners sugar. Whisk 1/3 of egg mixture into chocolate mixture. Fold in remaining whites in 2 additions. Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze until cake batter becomes stiff. Approximately 3 to 5 minutes. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in enough cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 minutes. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce. Yield: 10 to 12 cakes Recipe by: COOKING LIVE SHOW #CL9191
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|Serving Size: 1 Serving (2373g)|
|Recipe Makes: 1|
|Calories from Fat: 2331 (58%)|
|Amt Per Serving||% DV|
|Total Fat 259g||345 %|
|Saturated Fat 102.1g||511 %|
|Monounsaturated Fat 93.8g|
|Polyunsanturated Fat 30.2g|
|Cholesterol 6569.3mg||2021 %|
|Sodium 2677.9mg||92 %|
|Potassium 2618.3mg||69 %|
|Total Carbohydrate 208.9g||61 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 199.1g|
|Protein 219.2g||313 %|
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Calories per serving: 4031
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