Darkness on the Delta
"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"