This is another twist on the “mug” cake posted last week. This recipe, a bit more refined, and requiring only a wee bit more work that the easier cocoa and nutella version, appears in The Essence of Chocolate, by John Scharffenberger and Robert Steinberg. It recently ran in the Weekend Edition of the Wall Street Journal, reported by Aleksandra Crapanzano. Created over a decade ago by pastry chef Heidi Friedlander for the Cleveland restaurant Moxie, it remains on their menu today. This three-in-one dessert starts with a just-crisped top layer , that gives way to a warm, pudding-like layer, and then just below that a rich, true hot chocolate. Garnished with a delish dollop of homemade whipped cream, this is perfect (and perfectly easy)for Valentine’s Day, or really any night you want a little chocolate indulgence.
I like to spike the cream with a bit of tea – really any infusion that suits my taste, mood, or the meal I just served. Or a little sugar or even a splash of vanilla and bourbon!
9 ounces high-quality semi-sweet chocolate, chopped (choose a chocolate with about a 65% cacao content)
6 tablespoons unsalted butter, cut into cubes
¼ cup granulated sugar
Whipped Cream, to garnish
Preheat oven to 350° degrees. Arrange four 1-cup ovenproof coffee cups, mugs or 8-ounce ramekins in a baking or roasting pan.
Melt chocolate and butter together in a double boiler set over barely simmering water. Whisk occasionally until smooth. Remove from heat and set aside.
Stir eggs and sugar together in a mixing bowl, then set bowl over simmering water. Stir until warm to the touch.
Remove from heat. Beat egg mixture with an electric beater until light and fluffy, 3-5 minutes. Gently fold egg mixture into chocolate mixture.
Spoon batter into cups. Add enough very hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, 15-20 minutes. Carefully remove cups from pan.
Published in In witfs Kitchen with Chef Donna Desfor
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