How many times have you ripped out a recipe from a magazine in the hopes of making it sometime soon? I have loose-leafs of such papers, all neatly arranged in plastic protector sheets. Every so often, I will look through them, and some recipe’s day will come that I try out the new creation. This particular recipe is from the Feb 2005 issue of Gourmet magazine, and I probably made it for the first time 2 or 3 years ago. It is a most outstanding dessert in the sense that it has the richness of dark chocolate, the creaminess of a custardy bread pudding, and the spiciness that just tantalizes the taste buds. If you love all those things, this dessert is for you. Just one warning; it is for the sophisticated palate.
Please Note: I am not sure why, but this recipe serves 1. Multiply the ingredients for as many as you’d like to make.
- 1 Tbsp. unsalted butter or margarine plus additional for greasing ramekin
- 1/3 cup heavy cream or pareve whipping cream
- 2 oz. fine-quality bittersweet chocolate, chopped (use a chocolate that is good for eating)
- 1 1/2 tsps. sugar
- 1/2 tsp vanilla
- 1/4 teaspoon cinnamon
- 1/8 tsp cayenne pepper
- 1 large egg, lightly beaten
- 3/4 cup cubes (1/2-inch) firm white sandwich bread (from about 2 slices). I use club bread
Accompaniment: vanilla ice cream (optional)
1. Put oven rack in middle position and preheat oven to 350 degrees. Generously butter an 8 oz ramekin or a muffin tin.
2. Cook butter, cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1-1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
3. Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving. Top with ice cream or serve alongside.