Deep Dark Chocolate (19 page)

Bake the soufflé until fragrant and fully risen, about 25 minutes. The exterior will resemble the top of a sponge cake. Dust the soufflé with powdered sugar. Present it in the souffle dish and serve immediately by spooning into individual bowls.

Note

Superfine sugar, also called baker’s sugar, is available in supermarket baking sections. For a quick substitute, whirl 1 cup of granulated sugar at a time in a food processor or blender until fine, about 30 seconds.

Chilled Chocolate Desserts and Ice Creams

devil’s halos with fire-and-brimstone fudge sauce

Bittersweet Chocolate-Rum Icebox Cake

Mom’s Frozen Fudge Pops

ARTISAN CHOCOLATE SORBET

Deep, Dark Chocolate Ice Cream

Devil’s Halos with Fire-And-Brimstone Fudge Sauce

makes
6 servings

THE NAME OF THIS SINFUL YET DIVINE DESSERT REFERS TO
the devilishly good halo-shaped meringues and the little rivers of chile-laced fudge sauce that stream down the ice cream onto the meringues and the plate. Every spoonful—a little heat and a little cold—is pure delight. If you prefer, substitute our chocolate ice cream for the vanilla.

Meringue Halos

¾ cup granulated sugar

1½ teaspoons instant coffee powder

3 large egg whites, at room temperature or slightly warm

³
/8 teaspoon cream of tartar

Sauce

1½ cups heavy (whipping) cream

3tablespoons plus 1 teaspoon chopped dried chipotle chiles

4 ounces premium dark chocolate, chopped

1 quart premium vanilla-bean ice cream, homemade or purchased

Premium cacao nibs, ground Cacao Nib Crunch; or finely ground espresso for garnish

Ground chile powder for garnish

TO MAKE THE HALOS:
Preheat the oven to 200°F. Line a baking sheet with parchment paper. Draw six 3½-inch circles on the parchment, leaving at least 1 inch between circles. Turn the parchment over, pencil side down.

In a small bowl, whisk the sugar, cocoa, and coffee powder until blended. In the bowl of a stand mixer fitted with the whisk attachment,
whisk the egg whites and cream of tartar on medium-low speed, until foamy. Increase the speed to medium-high, and gradually add the sugar mixture, whisking until stiff, not dry, peaks form, about 2½ minutes. Increase the speed to high and continue to whisk until stiff and glossy, about 4 minutes.

For each halo, use a teaspoon to drop a 1-inch dollop of meringue onto the edge of a circle on the parchment. Drop a second spoonful next to the first so that they connect. Repeat to form a circle, using about 10 dollops per circle. Repeat until all the circles are completed, using any leftover meringue to make individual kisses. Bake for 3 hours, or until dry throughout. Test by checking one of the individual kisses. If the halos need to dry further, turn off the oven and leave them inside, with the door shut, for 30 to 90 minutes. Transfer the halos on the parchment paper to wire racks to cool completely. Carefully peel the halos off the parchment when cooled. Use now or store in an airtight container for up to 2 weeks.

TO MAKE THE SAUCE:
In a small saucepan over medium-high heat, combine the cream and dried chipotles and heat until small bubbles appear around the edges of the pan. Remove from the heat, cover, and steep for 30 minutes. Using a fine-mesh sieve, strain out the chiles, pressing them to release any liquid. Discard the chiles. Rinse out the saucepan and return the cream to it. Reheat until small bubbles appear around the edges of the pan. Put the chocolate in a small bowl and pour the hot milk over it. Let stand for 3 minutes, then stir until smooth. Transfer to a small pitcher for easy pouring.

TO ASSEMBLE THE HALOS:
Arrange each meringue on a dessert plate. Place a scoop of ice cream in the center of each. Drizzle the warm sauce over the ice cream, letting it trickle over the meringue onto the plate. Sprinkle each dessert as well as the plate with a grinding of cacao nibs and a pinch of chile powder. In addition, if desired, pass the pepper grinder containing the nibs at the table.

Bittersweet Chocolate-Rum Icebox Cake

serves
16

HERE’S A STUNNING ICEBOX CAKE THAT’S UNDERSTATED
simplicity at its best. Great for entertaining, it serves 16 and can be made in advance. In this soufflé-dish version, rum-dipped ladyfingers surround a rich, bittersweet-chocolate mousse, with an extra layer of cookies running through the middle. After the cake is made and chilled (no baking involved), it’s inverted onto a cake plate, ready for your finishing touches. A dusting of powdered sugar? A sprinkling of cocoa powder? If not, chocolate curls or a satiny ribbon of dark chocolate sauce also make an elegant statement.

¾ cup granulated sugar, divided

¾ cup plus 2 tablespoons water

¾ cup light rum About 32 ladyfingers (two 7-ounce packages)

5 ounces premium dark chocolate, chopped

½ cup powdered sugar

2 large eggs, separated and divided

½ cup (1 stick) unsalted butter, at room temperature, plus more for the dish

Unsweetened cocoa powder and powdered sugar for dusting

Chocloate Curls for garnish

Butter a 2-quart soufflé dish. Cut a circle of parchment to fit the bottom and press into place. Cut a strip of parchment the same width as the height of the soufflé dish. Fit it around the sides and press into place.

In a small saucepan over medium-high heat, combine ½ cup of the sugar and ¾ cup of the water and boil for 2 minutes. Remove from the heat and stir in the rum. Let cool slightly. Dip (do not soak) enough
ladyfingers in the sugar syrup, one at a time, to stand, side-by-side, around the inside of the soufflé dish. To line the bottom of the dish (which will be the top of the cake once it is unmolded), dip and coat 4 to 5 ladyfingers in the syrup, cutting their ends at an angle to make them fit. (Remember, they form the cake’s top so you will want an attractive placement.) Reserve the remaining rum mixture.

Place the chocolate and the remaining 2 tablespoons water in a medium heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let it melt completely. Stir until smooth. Gradually stir in the powdered sugar. Add the 2 egg yolks, one at a time, beating well after each addition. Add the ½ cup butter, 2 to 3 tablespoons at a time, stirring until each addition is melted. When all is combined, remove from the heat and let cool for 20 minutes.

In a stand mixer fitted with the whisk attachment, whisk the 3 egg whites until foamy. Increase the speed to medium-high and gradually add the remaining ¼ cup sugar. Increase the speed to high and beat until stiff, but not dry, peaks form. Do not overbeat. Gently fold one-quarter of the beaten egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites until just incorporated and no large streaks of egg white remain.