Il Falconiere: Steamed Chocolate Cake with Vanilla Sauce

Ingredients

• 1 tablespoon double-acting baking powder 
• 8 ounces butter plus more for the ramekins (1 stick)
• 10 servings general foods international suisse mocha cafe 
• 8  egg yolk 
• 4  eggs 
• 0.8 cup flour plus more for the ramekins
• 1 quart cup heavy whipping cream 
• 4  pears diced peeled
• 3 tablespoons rum (or Tia Maria)
• 2 tablespoons strong coffee decoction 
• 4 tablespoons sugar fine
• 0.5  vanilla pod 
• 0.5 cup frangelico ( cocoa)
• 0.5 cup frangelico ( cocoa)

Equipment

• bowl
• oven
• ramekin
• double boiler
• baking pan
• wooden spoon
• peeler

Directions

1. Preheat the oven to 250 degrees F. Butter and flour 10 ramekins and set aside.
2. Beat butter and sugar to a soft cream.
3. Add eggs, beating them in one at a time.
4. Add rum and coffee. Sift flour, baking powder, and cacao into a bowl, then incorporate this into the butter mixture. Gently fold in the pears, if using.
5. Pour into the prepared ramekins, filling halfway.
6. Bake in a bain-marie by placing ramekins in a baking dish and filling it halfway with boiling water.
7. Bake for 10 minutes, then increase temperature to 350 degrees F and continue baking until set, about 15 minutes.
8. Unmold onto individual plates or simply serve in the ramekins. Spoon vanilla sauce over the cakes, and garnish with curls of chocolate (use a vegetable peeler) or chocolate-covered coffee beans.
9. Vanilla Sauce
10. Heat the cream and vanilla pod to boiling, then quickly reduce heat. In a separate bowl, thoroughly beat together the yolks and sugar. Using a wooden spoon, stir the eggs into the cream and continue cooking on low, stirring constantly, for 5 minutes, until mixture slightly thickens and coats the spoon.
11. Taste
12. Book, using the USDA Nutrition Database
13. add notes my notes
14. edit my notes
15. done