Big Island Vintage Chocolate Surprise
These beautiful chocolate tortes spill warm ganache when pierced by a fork at the table. Carefully seal the ganache in the center of the mold before baking so that it stays intact until the proper moment.
- Bittersweet Chocolate - 4 ounces, chopped
- Heavy (whipping) cream - 9 tablespoons
- Cookie Dough
- Unsalted Butter - 6 tablespoons
- Sugar - 1/2 cup
- Vanilla Extract - 3/4 teaspoon
- Salt - 1/8 teaspoon
- Unsweetened Cocoa Powder - 6 tablespoons
- All-Purpose Flour - 3/4 cup plus 2 tablespoons, unbleached
- Unsweetened cocoa powder - for dusting
- Confectioner’s sugar - for dusting
To make the ganache: Put the chocolate in a small bowl. In a small saucepan, bring the cream just to a boil, then pour over the chocolate. Let stand 30 seconds, then stir together with a spatula, starting in the center and working outwards. When the mixture is smooth, set aside and let cool to room temperature.
To make the dough: In a large bowl, combine the butter, sugar, vanilla, and salt. Beat just until blended; do not overbeat. The dough should be moist; if it is too dry, moisten with a little water. Sift the cocoa powder and flour together on top of the batter and mix slowly until blended.
To assemble: Brush the interior of 4 individual souffle dishes with melted butter and dust heavily with cocoa powder. Reserve one fourth of the dough. Divide the remaining dough among the dishes, pressing it into the bottoms and sides of the dishes. Tamp down firmly in the center, leaving a hollow. Pour the ganache into the hollows to within 1/4 inch of the top of the dish. Refrigerate for 30 minutes.
Preheat the oven to 375 F. Cover the top with the reserved dough and seal. Bake for 15 minutes, or until set and lightly browned.
To serve: Dust 4 dessert plates with cocoa powder and confectioner’s sugar. Unmold the hot cookie shells onto the plates. Be careful not to break the shells. Dust confectioner’s sugar over the top.