If you are looking for an easy chocolate dessert recipe...this is the one for you! I found this recipe in the February 2005 issue of Gourmet magazine. Easy and delicious...my two favorite things in a recipe. Try this one with vanilla bean ice cream.
This recipe is for ONE SERVING ONLY! Get out your math hat if you need to make more.
1 tbs. unsalted butter plus additional for greasing ramekin
1/2 cup heavy cream
2 oz. fine quality bittersweet chocolate (I used Hershey's cooking chocolate)
1 1/2 tsp. sugar
1/2 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. cayenne
1 large egg lightly beaten
3/4 cup cubes (1/2 inch) firm white sandwich bread...about 2 slices
1. Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 of the cups in a muffin tin.
2. Cook butter (1 tbs.), heavy cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a small saucepan over LOW heat. Stir constantly, until chocolate is melted and mixture is smooth (1-2 minutes).
3. Remove from heat and whisk in egg until combined (be ready to whisk as soon as you dump the egg in, so you don't cook the egg before it's mixed in).
4. Fold in the bread cubes and let stand 5 minutes.
5. Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center (15-20 minutes).
6. Cool 5 minutes before serving...with ice cream!
Tips: It's better to have not enough bread than too much bread...too much bread will dry it out. If that happens don't throw it out, just gob ice cream over it and let the melted ice cream moisten it up...it still tastes delicious...just no oozing chocolate. Also, a ramekin is a small white ceramic dish, like the ones you see in restaurants...but you can buy them super cheap at your grocery store or even World Market etc.
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