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Chocolate Dessert

Dessert August 30, 1999
Web posted at: 4:42 p.m. EDT (2042 GMT)


Adapted from "Your Place or Mine: Cooking at Home with Restaurant Style,"
By Jean-Christophe Novelli (Clarkson Potter)

Serves 6

  • 5 eggs, plus 5 extra yolks
  • 1/2 cup sugar
  • 9 ounces good-quality bittersweet dark chocolate, broken up
  • 1 cup (2 sticks) unsalted butter, plus a little extra for greasing molds
  • scant 1/2 cup all-purpose flour, sifted
The day before

In a bowl, beat together the eggs, egg yolks and sugar until pale.

Meanwhile, melt the chocolate and butter gently in a bowl set over a pan of hot water. Remove from the heat. Slowly add to the egg mixture, beating until smooth. Fold in the flour.

Pour into buttered 5-ounce molds before it begins to firm up. Chill overnight.

Next day

Preheat the oven to 350ºF. Bake for 10-15 minutes, until the centers dome and feel dry (check regularly). Unmold and serve.


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