Warm Chocolate Cake With Orange Ice Cr..

Cooking Instructions

In a mixing bowl over a double boiler melt the butter, extra bitter chocolate, cocoa and Valrhona chocolate, stirring occasionally. Do not let it get too warm, just above room temperature.

Combine the vanilla extract, salt and egg yolk and mix into the chocolate mixture. Whip the egg white and cream of tartar to stiff peaks, then add the sugar. Gently fold about a quarter of the whipped whites into the chocolate to lighten it. Then gently fold the chocolate into the remaining whites. Gently spoon the batter into individual baking tins (Chef Denton bakes them in "baba au rhum" molds. You can also make them in muffin tins) that have been buttered and floured. Fill them to about two thirds full. Place the tins in the refrigerator for at least two hours, but as long as overnight.

Take the tins directly from the refrigerator and place them in a preheated 400F oven and bake for 10 minutes. Remove from the oven and invert the tins onto the serving plates. Gently lift the tins and the cakes should remain on the plate. If they should stick to the tins then run a small knife around the edge of the tin and attempt to unmold the cake once again. Serve immediately with orange ice cream.

Orange Ice Cream

Make an infusion of orange zest, sugar, milk and cream, bringing to a scald and letting sit for at least an hour, or overnight in refrigerator. Bring infusion to a boil.

Whisk together yolks and sugar. Temper hot infusion into yolks, then return to pot and cook over medium heat, stirring until liquid coats back of a spoon. Pour through strainer into a bowl containing cold cream and orange juice. Chill base completely, then turn in ice cream machine.