Dolce
3 tablespoons butter2 tablespoons granulated sugar3 ounces bittersweet chocolate, chopped1 large egg, at room temperaturePinch of salt1/4 teaspoon vanilla extract1 tablespoon flour1/4 cup raspberry preserves1 teaspoon brandy or raspberry liqueur1/2 cup whipping cream, well-chilled1 tablespoon confectioner’s sugar1/2 teaspoon almond extract1 tablespoon sliced almonds
• Preheat oven to 350°F. Coat two 5-ounce ovenproof ramekins with a tiny dab of the butter. Coat with a scant amount of the granulated sugar. Set aside in a small baking dish. Warm a kettle of water over medium-high heat. Place a stainless steel mixing bowl and whisk in the freezer.■
• In a small microwaveable bowl, combine the chocolate and the remaining butter. Microwave on high power for 1 minute or until the butter melts. Set aside.
• In a large mixing bowl, whisk the egg, salt and remaining sugar for 2 to 3 minutes, or until foamy. Add the chocolate mixture and vanilla. Whisk until smooth. Add the flour and stir just until no white is visible. Spoon into the prepared ramekins.
• Carefully pour hot water into the baking dish to come three-quarters up the sides of the ramekins. Carefully place in the oven. Bake for about 20 minutes, or until the tortes are set but still soft in the center. Remove from the oven and the water bath. Set aside for at least 20 minutes.
• Meanwhile, place the preserves in a microwaveable dish. Cook on high power for 45 seconds or until simmering. Pass through a fine sieve, pressing with the back of a large spoon, into a small bowl. Scrape the underside of the sieve to release the puree. Discard the seeds. Stir in the brandy. Set the puree aside.
• In the cold mixing bowl, whisk the cream for about 2 minutes, or until it is the texture of melted ice cream. Tip the bowl to pool the cream. Add the sugar and almond extract. Whisk until soft peaks form.
• To serve: Run a knife around the sides of the tortes and turn out onto dessert plates. Dollop cream on the side. Microwave the raspberry puree for 10 seconds. Drizzle over the plate. Sprinkle with the almonds.
Makes 2 servings.
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