Preparation:
Heat oven to 350~F. Coat 9-inch springform pan with nonstick cooking spray.
Heat in large heavy saucepan until tiny bubbles form around edge of pan:
1 cup milk
Add and heat, stirring occasionally, until melted and smooth:
16 ounces bittersweet or semisweet chocolate, finely chopped
Stir in until butter is melted:
1 cup (2 sticks) unsalted butter or margarine
2 tablespoons brandy
1 tablespoon vanilla
Remove from heat.
Place in a small bowl:
8 egg yolks
Whisk into egg yolks a amall amount of hot milk mixture. Whisk yolk mixture
back into milk mixture in saucepan. Pour into prepared springform pan. Bake
20 minutes or until just set in center. remove to wire rack to cool
completely. Cover and refrigerate.
Garnish with:
whipped cream, fresh raspberries, pureed raspberries and /or fresh mint
Makes 16 servings |
