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Ingredients
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Flourless Chocolate Cake
Brown Butter Pecan Ice Cream
Method
Flourless Chocolate Cake
- 1
- 2
Melt chocolate and brown butter
In a medium saucepan over medium-low heat or in a heatproof bowl set over gently simmering water (double boiler), melt the chopped bittersweet chocolate with the 8 tbsp unsalted butter, stirring frequently until smooth and combined. Remove from heat and let cool slightly (3–5 minutes).
- 3
Mix sugar and eggs
In a large bowl, whisk the 1 cup granulated sugar and 4 whole eggs until combined and slightly thickened (about 1–2 minutes by hand). Stir in 1 tsp vanilla and 1 tsp fine salt.
- 4
Combine and bake
Fold the melted chocolate-butter mixture into the egg-sugar mixture in two additions, gently folding until fully incorporated and smooth. Pour batter into the prepared pan, smoothing the top. Place the pan on the rimmed baking sheet and bake on the center rack for 22–28 minutes, until the edges are set and a thin crust forms on top but the center remains slightly soft (a toothpick inserted into the center should come out with a few moist crumbs).
- 5
Cool and unmold
Remove from oven and let cool on a wire rack for 30 minutes. Run a knife around the edge, release and remove the springform ring, then let the cake cool completely. Just before serving dust the top lightly with the 1 tbs unsweetened cocoa powder.
Brown Butter Pecan Ice Cream
- 6
Brown the butter and toast pecans
Place 6 tbsp unsalted butter in a light-colored skillet over medium heat. Swirl and stir as the butter melts, foams, and then develops brown specks and a nutty aroma (about 5–7 minutes). Immediately remove from heat and transfer to a heatproof bowl to stop browning. Return the skillet to medium heat, add the 1 cup chopped pecans and toast for 2–3 minutes until fragrant, then pour them onto a plate to cool. Reserve 2–3 tbsp of the browned butter (liquid) for the ice cream base and mix the rest into the pecans if desired for extra coating.
- 7
Heat milk and cream
In a medium saucepan combine 1 cup whole milk, 2 cups heavy cream, 2 tbsp granulated sugar, and the reserved browned-butter liquid. Warm over medium heat until steam appears and small bubbles form around the edges, stirring to dissolve sugar; do not boil.
- 8
Whisk yolks and sugar
While the milk mixture warms, whisk the 5 egg yolks with 1 cup light brown sugar in a medium bowl until the mixture lightens slightly in color and is smooth.
- 9
Temper eggs and cook custard
Temper the yolks by slowly pouring one-third of the warm milk mixture into the yolks while whisking constantly. Then pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until the custard thickens and coats the back of the spatula (175–180°F or when it reaches nappe consistency), about 5–8 minutes. Do not let it boil.
- 10
Finish custard
Remove from heat and stir in 1 tsp vanilla extract, 1/2 tsp fine salt, and the toasted chopped pecans (reserve a handful for folding in after churning if you prefer larger pieces). Let the custard cool for 15–20 minutes, then strain through a fine mesh sieve into a clean bowl to remove any coagulated bits and pecan crumbs if desired.
- 11
Chill and churn
Cover the bowl and chill the custard thoroughly in the refrigerator, at least 4 hours or preferably overnight, until well chilled (this step is important for good texture). Once chilled, churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes). During the last 2–3 minutes of churning, add the reserved toasted pecans and any additional browned-butter-coated pecan pieces to distribute evenly.
- 12
Harden and store
Transfer the churned ice cream to a lidded container, press a piece of parchment directly on the surface to prevent ice crystals, and freeze for at least 3 hours to firm up before serving.