The Chef: Jonathan Eismann
The Dish: Bittersweet Chocolate Bomb
The Restaurant: Pacific Time
Ingredients:
11 oz. of bittersweet chocolate
11 oz. of sweet butter
6 egg yolks
6 whole eggs
1 cup of granulated sugar
1/2 cup of all purpose flour
Method of Preparation:
-Start by melting some chocolate over a pot of boiling water. Once it's melted add butter, and stir it all together.
-Then, in a mixing bowl beat eggs, egg yolks and sugar. Combine the egg mix with the melted chocolate, and stir until it's completed blended.
-Now, add sifted flour and mix again.
-Cover the bowl with plastic wrap, and let it sit in the fridge for about two to three hours.
-Next, pour the chocolate mix into a buttered foil cup, and let it bake in a 350 degree oven. Small cups should take about five minutes to bake, while larger cups will take eight to 10 minutes.
-Lastly, Chef Jonathan says to let the cake sit for one minute before taking it out of the foil cup.
To Plate the Dish:
At the restaurant, they first decorate the plate with a drizzle of dulce de leche and add a homemade cookie. Then they place the chocolate bomb in the center and finish it with a scoop of ice cream and powdered sugar.
Serving Suggestion: Framboise
Serves: 6
FOR MORE INFORMATION:
Pacific Time
35 NE 40th Street
Miami Design District, FL 33137
305-722-7369
http://www.pacifictimemiami.com/
