As a pastry chef, I see Americans’ obsession with chocolate up close. As diners spot chocolate desserts on the menu, their eyes light up, they get a slight smile at the corners of their mouths, and they grip the menu a little tighter, as if afraid someone might try to take it away from them before they can order that dessert. Every dessert menu should include at least one chocolate dish. Some of the selections can have chocolate as only one of several elements, but at least one should be 100 percent chocolate, rich and intense. When I first put this offering on the menu I worried that it might be too chocolaty. I then remembered that for chocolate-lovers, there is no such state.
In a bowl, whisk together the egg yolks,
Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Put the chocolate in a bowl and put the bowl in the freezer. Churn the ice cream in an ice cream machine according to the manufacturer’s instructions. Fold the ice cream into the chocolate. Freeze until scoopable, about 4 hours, depending on your freezer.
Melt the chocolate and the butter together in a double boiler over hot water. Stir until combined. Sift the cake flour and cocoa powder together in a bowl. Stir in the salt. In a large bowl, whisk together the eggs and sugar until combined. Whisk in the chocolate mixture. Fold in the dry ingredients.
Divide the batter among the prepared ramekins. Place the ramekins in a
The cakes can be made 1 day in advance. Store at room temperature, wrapped in plastic wrap.
Serve the cakes warm, in the ramekins. If necessary,
© 2006 Emily Luchetti. All rights reserved.