Primary Ingredients
5 ounces bittersweet chocolate
2 ounces unsweetened chocolate
5 ounces (1 ¼ stick) unsalted butter
3 tablespoons cornstarch
¾ cup plus 2 tablespoons sugar
4 eggs
4 egg yolks
1 tablespoon rum (or brandy)
Oil or butter for coating ramekins
Flour for dusting ramekins
1 ½ pints vanilla ice cream
Primary Technique
- Pour about ¾ inch of water in the bottom of a double boiler, making certain the top pan will not touch the water.
- Bring the water to a boil, then reduce heat to simmer.
- Chop bittersweet and unsweetened chocolate into small pieces and place in the top of a double boiler with butter and place over boiling water.
- Stir occasionally with a rubber spatula until chocolate and butter are completely melted and smooth. Remove from heat.
- Sift cornstarch and sugar into a large bowl.
- In a medium bowl, whisk together the egg yolks and rum (or brandy), then whisk egg mixture into the cornstarch-sugar mixture all at once.
- Whisk in the chocolate-butter mixture. Cover and chill batter for at least 2 hours, or overnight, before using.
- Preheat oven to 350°. Lightly oil (or butter and flour) six 6-ounce ramekins or small souffle dishes.
- Place ½ cup batter in each ramekin (a 4-ounce ice cream scooper dipped in hot water works nicely for this).
- Bake until barely risen and cracked on top, 10 to 14 minutes. Cool about 8 minutes before serving.
- Unmold onto plates and serve a scoop of ice cream on the side, or serve right in ramekins with a scoop of ice cream on top.
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