Recipe: Baked Hot Chocolate with Cocoa Whipped Cream

BAKED HOT CHOCOLATE

"This is almost like three desserts in one - the top layer has just a hint of crispness, the center has the texture of warm chocolate pudding and the bottom layer is just a shade thicker than the thickest hot chocolate you can imagine."

FOR COCOA WHIPPED CREAM:
1 cup very cold heavy cream
1 tablespoon plus 2 teaspoons granulated sugar
1 tablespoon plus 1 teaspoon unsweetened cocoa powder
FOR BAKED HOT CHOCOLATE:
9 ounces 62 percent semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter, cut into cubes
4 large eggs
1/4 cup granulated sugar

TO MAKE COCOA WHIPPED CREAM:
Place cream in chilled metal bowl or mixer bowl. With whisk or whisk attachment to mixer, whip cream until frothy.

In small bowl, stir together sugar and cocoa powder, then sprinkle into whipped cream. Continue to whip until soft peaks form. Use immediately or refrigerate up to 1 hour.

TO MAKE BAKED HOT CHOCOLATE:
Position rack in middle of oven and preheat to 350 degrees F. Arrange four 1-cup ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.

Place chocolate and butter in top of double boiler set over gently simmering water and whisk occasionally until chocolate has melted and mixture is smooth. Remove from heat and set aside.

Stir eggs and sugar together in bowl of electric mixer, then set over the simmering water and stir until warm to the touch.

Using whisk attachment, beat 3 to 5 minutes until light and fluffy. By hand, fold eggs into chocolate mixture until it is light and smooth.

Spoon batter into cups. Add enough very hot water to the baking pan to come halfway up sides of cups.

Bake 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean but batter toward the bottom of the cup will still be very moist. Carefully remove cups from pan.

TO SERVE:
The cakes can be served warm, at room temperature or covered and refrigerated for up to one day. To reheat, bring to room temperature and place in a preheated 350-degree oven for 5 minutes, or until warm.

Serve topped with a dollop of cocoa whipped cream.

Servings: 4
Source: The Essence of Chocolate by John Scharffenberger and Robert Steinberg