From “Living the Sweet Life in Paris” by David Lebovitz. There hasn’t been a recipe of David’s that I’ve yet to alter. I served this with a scoop of homemade pumpkin ice cream.
Makes six cakes
- 10 oz bittersweet chocolate, chopped
- 4 tbs salted butter
- 4 tbs sugar, divided
- 4 large eggs, separated, at room temperature
- ½ tsp vanilla extract
- 1 tsp brandy or rum
- ½ tsp ground cinnamon
- ¼ tsp chili powder
- big pinch of ground cloves
- a few turns freshly ground black pepper
- Preheat the oven to 400°.
- Butter six heatproof coffee or custard cups.
- Dust the insides with sugar and tap out any excess.
- In a medium-sized bowl, melt the chocolate and butter over a pan of simmering water, stirring until smooth.
- Remove from heat and stir in half of the sugar, then the yolks.
- Then mix in the vanilla, brandy, and spices.
- In a clean, dry bowl, whip the egg whites until fairly stiff.
- Beat in the sugar, and whisk until the whites form soft, droopy peaks.
- Fold one-third of the egg whites into the chocolate mixture, then fold in the remainder, just until incorporated. Don’t overfold.
- Divide the batter into the prepared cups.
- Bake the cakes for 10 to 12 minutes, just until the tops feel firm.
- Once done, remove the cakes from oven and cool for a minute before serving.
Serving: If you wish, unmold the cakes onto plates for serving, or serve as is. Top with a scoop of ice cream, sorbet, or a dollop of whipped cream.