Darkness on the Delta: Cool Bittersweet Dessert

BY MARTHA HALL FOOSE (leitesculinaria.com)
7oz bittersweet chocolate, chopped
2/3cup whole milk
1/3cup +1 tbsp sugar

nutmeg, freshly grated
1 large egg yolk
1cup unsalted butter, softened
1tsp vanilla extract
1tsp bourbon
Unsweetened cocoa powder, for serving
Confectioners' sugar, for serving

Directions:

1. Put the chocolate in a large bowl & set aside.
2. In a saucepan over medium heat, bring the milk, 1/3 cup granulated sugar, & a little nutmeg to a simmer.

3. In a small bowl, whisk together the egg yolk & remaining 1 tbsp granulated sugar. Slowly whisk in half of the milk mixture. Return the entire mixture to the saucepan & cook over low heat, stirring constantly, until the mixture thickens; about 5 min. Do not boil.
4. Pour the hot mixture over the chopped chocolate. Let sit for 2 min.

5. Slowly whisk in the butter a little at a time, & then add the vanilla & Bourbon. Whisk until the mixture is very smooth.
6. Spray a 6-inch cake pan w/nonstick cooking spray, & line w/plastic wrap. Scrape the mixture into the pan and smooth with a spatula. Cover with plastic wrap and freeze for at least 6 hours.
7. When ready to serve, invert the cake onto a serving plate and remove the plastic wrap. Dust with cocoa and confectioners' sugar.

**Notes: Be aware that egg yolks should not sit in sugar too long. The sugar will sort of “cook” the yolk & make it grainy.

-I like to stencil sugar stars across this cake, using a piece of cardboard w/a cutout in it as a guide.

http://www.leitesculinaria.com/recipes/cookbook/darkness_cake.html