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OxfordPress.com

Warm chocolate tarts

This recipe came from the chef who is believed to be the first to make it, the now reknowned Thomas Keller of The French Laundry and Per Se restaurants. They were featured at Rakel, his first restaurant which he opened in New York in1986. This version is a make-ahead, freezer-to-oven triple chocolate dessert. Have it on hand for a dinner party and pop them in the oven as you clear the table.

When properly baked the center of the tart will ooze molten chocolate. Serve slightly warm, with ice cream or whipped cream. A drizzle of raspberry sauce is another option.

Makes 6 servings

4 ounces bittersweet or semisweet chocolate

1 1/2 ounces unsweetened chocolate

10 tablespoons unsalted butter

1/2 cup plus 2 tablespoons sugar

1/2 cup plus 2 teaspoons flour

1 1/2 tablespoons unsweetened cocoa

3/4 teaspoon baking powder

3 large eggs

Lightly butter six 1 cup ramekins. Melt both chocolates with butter in the top of a double boiler set over simmering water. Add sugar and stir until it dissolves. Scrape into the bowl of a mixer. Add flour, cocoa, baking powder and eggs. Beat with an electric mixer for 7 to 8 minutes, until it thickens to a mousselike consistency. Divide among the dishes, cover with foil and freeze at least three hours.

Preheat oven to 375 degree. Remove foil and bake the tarts 11 to 13 minutes. Watch closely at the end of the baking time. First the edges set, then the center shows moist and shiny, then just a minute after that they are cooked. DON'T overbake or the tart will be firmly set. Cool 10 minutes, then invert onto dessert plates. Scoop ice cream or spoon whipped cream over the top.