I tasted this dessert when I cooked in New York with
You will need to make the dough the day before and have four
Make the brioche crust: Put the yeast and water in a mixing bowl of a countertop mixer and mix until the yeast is dissolved. Add the flour, sugar, cocoa, and
Let the dough rise at room temperature for 45 minutes, or until it has doubled in volume. Knead once again briefly until the dough is smooth, shiny, and “dry” to the touch. Place in a bowl dusted with flour, cover with plastic wrap, and refrigerate overnight.
Preheat the oven to 350°F.
Set the shells in the oven on a baking sheet and bake one-third of the way through, or 8 to 10 minutes. Then pour the cream equally over each of the 4 pizzas. Cook for another 8 minutes, until the cocoa, cream, and butter are well mixed and form a liquid.
Turn off the oven, sprinkle the chocolate pieces equally on top of the 4 pizzas, and leave the door ajar for 2 minutes, or until the chocolate melts. Remove the pizzas to a wire rack. When cool enough to handle, remove from the forms and serve the pizzas warm, not hot.
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