If you are a fan of dark chocolate but not a big lover of the super-sweet concoctions that some chocolate desserts become then this one is for you. The words that best describe the light texture and airiness of this dessert is “chocolate air”.We tried this one on 2/15 and my wife (who never picks the dessert as her favorite) broke with tradition and opted to choose this as her Star Recipe of the Day. I hope that you like it as much as we did.
- Chez
Software –
- 6 1/2 ounces extra-bittersweet chocolate, chopped
- 1/2 cup plus 6 tablespoons unsalted butter
- 5 large eggs, separated
- 1/4 cup plus 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- Vanilla ice cream (optional)
- Dark chocolate fudge (optional)
- Chocolate ice cream topping ‘shell’ (optional)
Hardware –
- 8 6oz ramekins
- Parchment paper
- Metal baking sheet
- 1 Hot pad
- 1 Large metal bowl
- 2 Small metal bowl
- Electric mixer
- Wire cooling rack
Instructions:
1. Preheat the oven to 400 degrees.2. Place a piece of parchment paper on the metal baking sheet and place in freezer for 10 minutes. (optional-garnish)
3. Remove sheet and drizzle a small ‘doo-dad’ of ice cream topping ‘shell’ on the paper, one for each ramekin, for a total of 8. Place back in freezer to harden. (optional – garnish)
4. Place dessert plates in freezer.
5. Place hot pad inside large metal bowl and place one of the small metal bowls on top of it. Turn on pad to medium/high.
6. Place the chocolate and all of the butter in the small bowl apparatus and heat, stirring occasionally, until the mixture has melted but is not too hot (DO NOT EXCEED 100 F).
7. Stir until smooth.
8. In a mixing bowl, whisk the egg yolks and 1/4 cup of sugar together until thickened slightly and lighter in color.
9. Whisk in the flour and then add the chocolate mixture.
10. Place the egg whites in the second small metal bowl and place on the hot pad until warmed slightly.
11. Add 1 tablespoon of sugar and whip with an electric mixer on medium-low speed until soft peaks form. Gradually add 1 1/2 tablespoons more sugar. Turn the speed to high and add the last 1/2 tablespoon of sugar, whipping the whites to firm peaks.
12. Stir a third of the egg whites into the chocolate mixture.
13. Fold in the remaining whites, in two separate additions, ensuring that you ARE folding and NOT MIXING! 10 swirls only… “Walk away, just walk away!”
14. Divide the batter among the ramekins.
15. Place on a baking sheet and bake until the tops are puffed and feel firm to the touch, about 12 minutes. Cool on wire rack for 3 minutes.
16. Meanwhile, if you are going to use the optional presentation pictured above, remove dessert plates from freezer and smear a dollop of chocolate fudge on the plate and add a single scoop of ice cream. Return plates to freezer.
17. After the cakes are cool, drizzle a very small amount of the ‘shell’ topping onto them.
18. Remove plates from freezer and set ramekins on them.
19. With a clean knife, make a slash into the ice cream ball and insert the doo-dad.
20. Serve immediately or your doo-dad will melt!
