Luce
InterContinental Hotel San Francisco
888 Howard Street (at 5th Street)
San Francisco, CA 94103
Phone: (415) 616-6566
Chef de Cuisine Dominique Crenn
www.intercontinentalsanfrancisco.com
Chocolate "Egg"
Serves 6
Moelleux (Cake Base)
5 ounces Hawaiian vintage chocolate 64% (or other high quality chocolate)
5 ounces butter
6 eggs, organic
½ cup sugar
½ cup flour (sifted)
Method:
Preheat oven to 350 degrees.
- Using an egg topper, carefully remove the tops from the 6 eggs utilized in this recipe. Remove the eggs - keep three whole eggs and three yolks. Discard the remaining egg whites.
- When completely empty, submerge the eggshells in a bowl with warm water for 30 minutes or so, this will facilitate the cleaning of the egg itself.
- Using nothing but your index finger, carefully remove the inner remaining membranes of the egg, set aside to dry. Assembly and Baking:
- For the chocolate Moelleux (cake base), melt the chocolate & butter over a double boiler of simmering water.
- When completely melted, whisk in eggs & remaining yolks, followed by the sugar and flour, until achieving a smooth and homogenous mixture. Set cake base aside.
- To finish the "chocolate egg", fill the individual eggshells with the cake base and position them on the egg carton and bake for 4 minutes. Remove and enjoy immediately.
