in Wine Spectator, adapted from Simply French: Patricia Wells Presents the Cuisine of Joël Robuchon.
- 3/4 cup heavy cream
- 1/3 cup whole milk
- 7 oz bittersweet chocolate (Lindt Excellence is recommended), grated or finely chopped
- 1 large egg, lightly beaten
- 9-inch shortbread or sweet pastry shell (I use Deborah Madison’s tart crust recipe), baked until just started to brown, or about 2/3 of total baking time, cooled
- optional garnish: unsweetened cocoa powder, preferably Dutch process
- Preheat the oven to 375F. In a medium saucepan, combine the cream and milk, and bring to a simmer over medium heat. Remove the pan from the heat, add the chocolate, and stir until the chocolate is thoroughly melted and the mixture is well-blended. Set aside to cool to lukewarm.
- When cooled, add the egg, and whisk until thoroughly blended.
- Pour the batter into the prepared pastry shell. Place in the center of the oven and bake until the filling is slightly firm but still trembling in the center, 12-15 minutes. Watch carefully- oven temperatures vary tremendously, and baking times may differ slightly. If you start to see bubbles, pull it out immediately, as it’s past done! Remove from the oven and place on a rack to cool. If desired, dust with cocoa powder. Serve warm or at room temperature.