13 April 2010

« chocolate hazelnut ramekins »

I was planning to make a far breton for dessert for some friends the other night, having callously forgotten a friend's aversion to dried fruit (far breton is basically clafoutis with brandy-soaked prunes in place of the cherries), so I needed to find a substitution (which was, in hindsight, a godsend, as this was great).

I had eggs for the far and leftover cream from my pâté, and by chance came across my new favorite dessert. This one of the variations of Tartine's "Chocolate Hazelnut Tart" in their eponymous cookbook.

The filling starts with ½ c. butter, ¼ c. brandy and ⅓ c. sugar melted in a double boiler and then poured over 6 oz. bittersweet chocolate until melted and incorporated. Meanwhile, beat another ⅓ c. sugar with 3 eggs, a pinch of salt and ½ t. orange zest (or lemon, which worked wonderfully with the brandy).

At this point, slowly fold the egg mixture into the chocolate mixture, in thirds. (This part can be refrigerated and portioned out later). Divide into four 5- or 6-oz. ramekins and bake 9 minutes or so, until slightly puffed.

Serve immediately. I topped this with a barely sweet, boozy brandy whipped cream. As these are deeper than a tart would have been, they don't set up as much and you get a cross between pots-de-crème and mousse. Thanks, Tartine!

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