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Title: Delice Au Chocolat
Categories: Chocolate, Desserts
Yield: 1 Batch

2 2/3 c Chopped semisweet chocolate
5 Eggs; separated
1 tb Brandy *
1 tb Granulated sugar
2 tb Flour
1/2 ts Salt
1/2 c Sweet butter; +2 tb,
-softened

Preheat oven to 400°F.

Place chocolate in the top of a double boiler over almost-boiling
water on very low heat. Let stand about 10 minutes, then stir until
melted and smooth. Let cool a bit until needed.

Grease a parchment circle to fit the bottom of a baking pan (I always
used a pan that was 8" on the top and about 6-3/4" on the bottom with
very slightly sloped sides. Looking at my pan, I think a 7-1/2"
springform, about 3" deep would be fine.) Place greased side down in
pan and then grease both parchment and pan.

Beat the egg yolks until thick. Beat in the brandy, flour, and butter
the last-mentioned about 1 tb at a time. Add the chocolate and mix
gently until smooth and homogeneous. (Yes, it will be sort-of melty.
Hence I think it's good to get the chocolate melted and let it cool a
tad while you are proceeding up to this point.) Beat the egg whites
until frothy; add the sugar and proceed to beat until stiff and
glossy. Fold thoroughly into the chocolate mixture. Turn into
prepared pan.

Bake 20-25 minutes or until center's firm when touched lightly (you
just don't want it to be liquid; if you cook it too long, you will
destroy the ultimate texture). It won't look done. As it cools, the
delice will become firmer; it will also sink and possibly crack. (I
almost threw it away the first time I made it, thinking it was a
total disaster!). Cool thoroughly in pan on rack. Then turn out of
pan and invert back onto serving plate. You will probably need to
loosen the sides to do this--possibly with a long thin knife.. If you
are not using a springform, you can also dip the pan briefly into hot
water to get it out. Chill thoroughly. (You can also freeze this
indefinitely and eat it directly or almost directly from the freezer
if you are so inclined, but try that later.) Believe me, this is VERY
rich. If you serve it with whipped cream, that will seem refreshing
by comparison.

* I experimented with various liqueurs and also liked using VERY
strong coffee either instead of the brandy (if liquid) or dissolved
in it. I might even try using some ground coffee beans now.

I also made a chocolate-mint version, usually by inserting a
toothpick into very strong peppermint oil and then stirring it around
in the butter mixture a bit. You could obviously use more extract. Or
if you are near a Trader Joe's, you could use their divine mint
chocolate chips. Don't know if I would try it with the other brands
though.

I also once tried doing this with butterscotch chips (I don't even
eat them now, but that's another story). It didn't solidify properly
even when frozen!

Recipe FROM: <https://web.archive.org/web/20170328104829/
http://recfoodcooking.org/sigs/Jean B./
Jean B's Delice au Chocolat.html>

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