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Butter and sugar for 6
-brioche molds
5 Eggs plus 3 egg yolks
1/4 c Sugar
8 oz Valhrona bittersweet
-chocolate; (Caraibe-see
-Note)
2 tb Strong brewed coffee
6 oz (3/4 stick) sweet (unsalted)
-butte
3/4 c Sifted pastry flour
CHOCOLATE SAUCE
3/4 c Heavy; (whipping) cream
2 tb Sweet butter
6 oz Valhrona chocolate; coarsely
-chopped
1 ts Vanilla or Myers dark rum
Recipe courtesy of mad.61 pastry chef, Patti Jackson.
Note: Valhrona chocolate is dark, rich and not too sweet. If not available,
use any excellent bittersweet chocolate.
1. Preheat oven to 375 F. Butter 6 (4-ounce) brioche molds (or other molds
about 1 inch high) heavily and sprinkle with sugar; set aside. In the top
of a double boiler, melt together the chocolate, cut in small pieces, and
butter.
2. In a mixer, beat together whole eggs, egg yolks, and sugar until light
and lemon-colored. Add and mix in the coffee, followed by the
chocolate/butter mixture and sifted pastry flour. Pour the batter into the
prepared molds, filling them within 1/8 inch of the top. (These may now be
left at room temperature for up to 3 hours or refrigerated for up to 48
hours.)
3. To make the Chocolate Sauce, heat the cream just to a boil and pour over
the chocolate pieces. Add butter and vanilla or rum; stir until smooth. Use
while warm; if sauce should cool, reheat over simmering water or in a
microwave oven on low heat, taking care not to overheat or it will
separate.
4. Just before serving, place the cakes in preheated oven and bake for 8
minutes until set around the edges – center of cakes should be runny. Turn
out of molds immediately onto serving plates. Top with chocolate sauce and
serve warm with ice cream.
Yields
6 Servings
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