KitchenMaus: Chocolate Mink

Saturday, February 18, 2006

Chocolate Mink

This is a fantastic recipe from the September 2005 issue of Gourmet. My husband describes it as "eating just the inside of a chocolate lava cake." It's a decadent, rich, gooey chocolate souffle--and it's not hard to make. In addition to buttering the ramekin, you may also want to place a buttered round of parchment at the bottom to make it easier to unmold. The dessert's not really about appearance though, so if you want to skip that step, you can just scoop out any bits that stick with a spoon. This recipe serves 2, but can easily be multiplied to serve more.

Ingredients:
2 T. unsalted butter, cut into pieces
3-1/2 oz fine-quality bittersweet chocolate, finely chopped
1 large egg, separated
Pinch of salt
1 tablespoon sugar

Coffee ice cream

2 5- to 6-oz. ovenproof glass or ceramic bowls or ramekins

Step-by-step:
1. Put oven rack in middle position and preheat oven to 350°F. Butter bowls or ramekins.

2. Melt chocolate and butter in a metal bowl set over a saucepan of 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.

3. While chocolate is cooling, beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add 1 T. sugar, beating, and continue to beat until white just holds stiff, glossy peaks.

4. Whisk about one fourth of egg white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly.

5. Divide batter between bowls or ramekins. Cover each bowl with a small round of foil and crimp foil tightly around rim. Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water. Bake until puddings are just set, about 30 minutes. (Puddings will be gooey to the touch.) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour.

6. Just before serving, unmold puddings into serving bowls. Serve with a scoop of coffee ice cream.

Note: Puddings can be made 4 hours ahead and kept in bowls or ramekins at warm room temperature. Dip in hot water 10 to 15 seconds to unmold.

Labels: chocolate, desserts