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Author Notes: I stole this recipe from my mother's cookbook, Virgin Territory. Using olive oil instead of butter might sound weird, but it adds a richness to this classic dessert that everyone always loves.
Taken directly from Virgin Territory by Nancy Harmon Jenkins (Houghton Mifflin Harcourt, 2015).
Serves 6 to 8
ounces high quality bittersweet chocolate (chopped)
tablespoons Armagnac or Cognac
tablespoons very strong brewed coffee or espresso
large eggs, separated
cup olive oil
Pinch of sea salt
- Melt the chocolate, liquor, and coffee together in the top of a double boiler. Once melted, add the pinch of salt and remove from the heat. Stir the egg yolks in one at a time then add the olive oil using a hand held mixer or wooden spoon.
- Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in.
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