Darkness on the Delta Cool Bittersweet Dessert
Serves 8
The lyrics to “Darkness on the Delta” are painted on the risers of the stairs that come down into my home kitchen.
This deep, dark-as-night fudgy dessert is a cool ending to a dinner party on a starry evening.
7 ounces bittersweet chocolate, chopped
2/3 cup whole milk
1/3 cup plus 1 tablespoon sugar
Fresh grated nutmeg
1 large egg yolk
1 cup unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon bourbon
Unsweetened cocoa powder, for serving
Confectioners’ sugar, for serving
-
Put the chocolate in a large bowl and set aside.
-
In a saucepan over medium heat, bring the milk, 1/3 cup granulated sugar,
and a little nutmeg to a simmer. In a small bowl, whisk together the egg
yolk and remaining 1 tablespoon granulated sugar. Slowly whisk in half of
the milk mixture. Return the entire mixture to the saucepan and cook over
low heat, stirring constantly, until the mixture thickens; about 5 minutes.
Do not boil. -
Pour the hot mixture over the chopped chocolate. Let sit for 2 minutes.
Slowly whisk in the butter a little at a time, and then add the vanilla and
Bourbon. Whisk until the mixture is very smooth. -
Spray a 6-inch cake pan with nonstick cooking spray, and line with
plastic wrap. Scrape the mixture into the pan and smooth with a spatula.
Cover with plastic wrap and freeze for at least 6 hours. -
When ready to serve, invert the cake onto a serving plate and remove the
plastic wrap. Dust with cocoa and confectioners’ sugar.
Notes:I like to stencil sugar stars across this cake, using a piece of
cardboard with a cutout in it as a guide.
Be aware that egg yolks should not sit in sugar too long. The sugar will
sort of “cook” the yolk and make it grainy.
This dessert can be frozen, well wrapped, for a month.