We've had so many requests for the recipe to the chocolate snowball featured on the cover of our November/December 2013 issue, and we aim to please. Read the story from our issue, then print out the recipe below.
Deer Valley's Chocolate Snowball: created by pastry chef Letty Flatt
Makes 8 servings
12 oz. semisweet chocolate, chopped into 1/2-inch pieces
1 cup hot coffee
1 cup sugar
3 sticks unsalted butter, softened
6 eggs, lightly beaten
1 teaspoon vanilla extract
1 ½ cups heavy cream
2 Tbsp. sugar
½ tsp. vanilla extract.
Preheat oven to 350.
Line 8 custard cups with aluminum foil
Put the chocolate in a saucepan and pour hot water over it. Place pan over medium-low heat, add the sugar and whisk to dissolve the sugar and any unmelted chocolate. Whisk in the butter, a dollop at a time, whisking until the butter is well-incorporated before adding the next dollop. This should take about 10 minutes. Remove pan from the heat.
Whisk the beaten eggs into the chocolate mixture. Stir in vanilla. Pour through a strainer into foil-lined bowls and discard bits of egg that remain in the strainer.
Bake 20-25 minutes until the batter rises and a crackly top crust forms. The mixture will still be a bit jiggly, like molded gelatin. Resist the urge to bake it longer. The chocolate and butter will set when it's chilled.
Let the cake cool. Fold the foil over the top and refrigerate in the bowls, at least 8 hours.
Gently remove the cakes from the foil. The centers will have fallen. Trim if you like to make a flat surface. Invert the cake onto the serving plate or a small piece of parchment.
Whip the cream with the sugar and vanilla until the cream forms soft peaks. Do not overbeat. Put the cream into a pastry bag fitted with a large star tip. Pipe stars, covering the dome completely.
Editor's Note: The dessert pictured is garnished with a sugared pansy. To make your own, use flowers grown organically without the use of insecticides. Rinse the flower gently and let dry. Beat one egg white gently with 1 tsp. water. Dip flower in egg white then sprinkle with superfine sugar. Let dry on a rack and keep in an airtight container.