Olsson Recipes

Cafe Mac recipe from Camp Apple 1998. (chef was a biochem major.) Bake at 350°. 45 minutes.

A. Melt together in a double boiler:

• 12 oz (.75 lb) SemiSweet chocolate ***
• 8 oz (1/2 lb) butter

B. Beat to a pale frothy consistency:

• 6 egg yolks

C . Whip until soft peaks (use copper bowl).

• 9 egg whites
• 2 TB sugar
• pinch cream of tartar

Fold B into A, then C into AB  mixture. Pour into buttered & flour dusted springform cake pan. (or line with baking parchment.) Bake 45 minutes, cool, then remove from pan.

Chocolate Glaze: heat in a double boiler, then spread over top of cake. Serve with raspberries, whipped cream or vanilla ice cream.

•  6 oz chocolate (54-60% cacao)
• 1 oz (2 TB) butter
• 1 oz milk
• 1 egg yolk

NOTES

*** SemiSweet Chocolate  Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate  to compensate.)

• 64% chocolate (versus 54-58%) use  10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g of chocolate in original recipe.
• 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
• 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
• 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.