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Recipe

Darkness on the Delta

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July 30, 2008

Darkness on the Delta

Serves 8

"Screen Doors" author Martha Hall Foose describes this dessert as "deep, dark-as-night, fudgy."

2/3 cup whole milk

1/3 cup plus 1 tablespoon granulated sugar

Pinch of freshly grated nutmeg

1 egg yolk

7 ounces bittersweet chocolate, chopped

1 cup (2 sticks) unsalted butter, at room temperature

1 teaspoon vanilla extract

1 teaspoon bourbon

Unsweetened cocoa powder (for serving)

Confectioners' sugar (for serving)

1. Have on hand a 6-inch round cake pan. Line it with plastic wrap.

2. In a large saucepan over medium heat, combine the milk, 1/3 cup granulated sugar, and nutmeg. Bring to a simmer.

3. In a small bowl, whisk the egg yolk and remaining 1 tablespoon granulated sugar. Slowly whisk in half the hot milk mixture. Return the entire mixture to the saucepan and cook over low heat, stirring constantly, for 5 minutes or until the mixture thickens but does not boil.

4. Add the chocolate to the milk mixture and let it sit off the heat for 2 minutes or until the chocolate melts.

5. Whisk in the butter a little at a time, then add the vanilla and bourbon, whisking until smooth.

6. Scrape the mixture into the cake pan and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours or for up to 2 days.

7. Remove the plastic wrap and invert the chocolate cake onto a serving plate. Peel off the remaining wrap. Dust with cocoa and confectioners' sugar. Adapted from "Screen Doors and Sweet Tea"

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