BRATTLEBORO — One of the first things I ever learned to cook was brownies, and over the years I have perfected them so that they deliciously bridge the gap between cake and candy, with a slightly crusty top and a slightly gooey interior redolent of chocolate, butter, vanilla, and toasted pecans.
There can be few combinations of flavors more truly divine than slightly softened vanilla ice cream topped with warm, thick, chocolate sauce, dark as tar. A finely-made chocolate soufflé straight out of the oven with cold crème anglaise poured into its steaming interior is just about the closest thing to any heaven I ever imagined.
Because the nights when I get home from work and feel like making a chocolate soufflé are limited, to say the least, I have developed a deceptively simple substitute, which might even deliver more chocolate satisfaction; just enough for two (although you can easily double or triple the recipe), incredibly quick (it takes 15 minutes from start to spoon, not counting preheating the oven, which can be done while you eat dinner), and completely foolproof (just don't bake it too long).
Served warm, the crust is crunchy and sugary, and the outside inch or so is dense and almost like a brownie. The center is custardy, thick and voluptuous. With a scoop of ice cream – I prefer coffee – this is a great classic dessert, to be even more appreciated in the dark days and cold nights of a classic Vermont winter.
Individual molten chocolate cake for two
1½ ounces of bittersweet chocolate
1½ tablespoon of unsalted butter
1 large egg plus one egg yolk
½ cup confectioner's sugar
2½ tablespoons of all-purpose flour
½ teaspoon vanilla
Preheat oven to 450 degrees F. Prepare two 4-ounce ramekins, buttered and coated with sugar.
Gently melt the chocolate with the butter. Set aside.
Whisk the egg and yolk with the confectioner's sugar in a small bowl. Whisk in the chocolate/butter mixture and then the flour and the vanilla.
Divide this mixture between the two prepared ramekins and bake for approximately 7 minutes. The center of the cakes should look collapsed, while the outside edge looks cooked. Do not overcook.
Remove from oven, and cool for a minute or two. Run a sharp knife around the edge of each ramekin and invert them on two plates. Place a small scoop of ice cream to the side of each cake, and dive right in.