(recipe by Parisian Pastry Chef, Bertrand Gilli)Serves 8
- 4 Whole eggs
- 4 Egg yolks
- ¾ Cup sugar
- ½ Cup flour
- ¾ Cup butter
- 6 oz semi-sweet chocolate
- Preheat oven to 400 degrees. Whisk together eggs, yolks, and sugar until well combined. Add flour and mix until well incorporated.
- Melt chocolate and butter in the top of a double boiler. Add chocolate to flour mixture and whisk until combined. Pour batter into greased muffin pan, filling each cup ¾ full. Let batter sit in refrigerator for about 30 minutes, or until chilled. Bake for 14 minutes or until center is just set, but still wobbly. Remove from oven and let cool 10 minutes. Handle delicately, cakes will be fragile.
- Top with vanilla gelato and a tiny sprig of mint. Henry has also added a thin cookie garnish made from honey, butter, flour, and confectioner’s sugar, as well as accents of strawberry coulis.