| February 2005 If you are also making the duck pozole, prepare this dessert while the stew simmers. * 1 tablespoon unsalted butter plus additional for greasing ramekin * 1/3 cup heavy cream * 2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped * 1 1/2 teaspoons sugar * 1/2 teaspoon vanilla * 1/4 teaspoon cinnamon * 1/8 teaspoon cayenne * 1 large egg, lightly beaten * 3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices) Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup. * Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes. * Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving. Recipe By Ian Knauer |