12oz Bittersweet Chocolate
6oz Rendered Bacon Fat or Salted Butter
5ea Grade “A” Large Eggs (Separated)
12 oz Granulated Sugar
2tsp Vanilla Extract
1lb Candied Bacon Bits (Bacon Cooked Crisp in the Oven with Sugar)
Water as needed
8oz Heavy Whipping Cream (40%)
8oz Dark Corn Syrup
18oz Bittersweet Chocolate
13”x9” Cake Pan
1 Small Sauce Pan
1 Double Boiler Pan
3 Medium Mixing Bowls
1ea Wooden Spoon/ Rubber Spatula
2ea Wire Whisk
2 Cookie Sheet Pan
1 Cooling/Cookie Rack
Scissors & knife
Preheat oven to 325 degrees. In a double boiler, melt fat & chocolate on the stove top. Be careful not to scorch. In mixing bowl, whisk together ½ sugar until creamy.
Temper the chocolate & fat mixture with the sugar & egg yolk mixture. In a mixing bowl, whisk together remainder of sugar & egg whites. Carefully fold whites’ mixture, in thirds, into chocolate mixture. Spray the cake pan with pan spray.
Line the bottom & sides with parchment paper. Pour into cake pan & place on cookie sheet with a small amount of water bath. Bake from 50-60 minutes, depending on the oven. Check the center to make sure the cake is fully cooked.
When the cake is fully cooled, push down edges to make it flat. Turn out the cake upside down on to a cookie sheet. Cut into 2” x 2” average squares & place on cookie/cooling rack & glaze. Top with candied bacon bits & chill until the glaze sets.