Chocolate Mink (flouress cake)
Source of Recipe
TOH BB
List of Ingredients
2 TB. Unsalted butter, cut into pieces, plus a little more greasing bowls.
3 ½ oz. Fine quality bittersweet chocolate finely chopped (not unsweetened).
1 lg. Egg, separated
1 TB. Sugar
Equipment:
2 (5-6 oz.) Oven-proof glass or ceramic bowls or ramekins.
Coffee Ice Cream (optional)
Recipe
Put oven rack in middle position and preheat oven to 350. Butter
bowls.
Melt chocolate and butter in metal bowl set over a saucepan barely
simmering water, stirring until smooth. Remove bowl from heat and
cool, stirring occasionally, 5 minutes. Whisk in egg yolk and a
pinch of salt until combined.
Beat egg white in a bowl with electric mixer at med-high speed until
it holds soft peaks. Gradually add sugar, beating and continue
beating till egg white holds soft glossy peaks.
Whisk about 1/4 of white into chocolate mixture to lighten, and then
fold in remaining white gently but thoroughly.
Divide batter between bowls. Cover each bowl with a small square of
foil and crimp foil tightly around rim. Put bowls in baking dish,
and then add enough boiling water to reach half way up the sides of
bowls, making sure foil is above water.
Bake till puddings are just set, about 30 minutes (puddings will be
gooey to the touch).
Transfer bowls to a rack and cool and cool uncovered for 1 hour.
Just before serving, un-mold puddings into serving bowls, top with
coffee ice cream.
Serve with coffee or a sparking Italian wine.
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