Chocolat Amer ( For Two) Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Lightly grease two 4-inch round cake pans (or two 6-ounce ramekins) and line bottoms with parchment.

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk in the granulated sugar so dry ingredients are evenly combined.

In a separate bowl, whisk the melted butter, egg, buttermilk, hot coffee and vanilla until smooth. The hot coffee helps bloom the cocoa and will thin the batter.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix. Batter should be fairly loose.

Divide batter evenly between the two prepared pans (about 1/3 to 1/2 cup each depending on pan size). Tap pans on the counter to remove air bubbles.

Bake 15–18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (cakes will be moist and dense). Baking time varies with pan size — start checking at 12 minutes for very small ramekins.

Remove from oven and let cakes cool in pans 10 minutes. Turn out onto a rack to cool briefly; these cakes are best slightly warm when plated so they remain moist for the ganache.

Place the chopped chocolate in a heatproof bowl.

Heat 1/2 cup heavy cream in a small saucepan over medium heat until just simmering (do not boil). Pour hot cream over the chopped chocolate and let sit 1 minute to soften.

Whisk the cream and chocolate gently until the mixture is smooth and glossy. Stir in 1 tablespoon butter and 1/8 tsp salt until incorporated. If using confectioners' sugar, whisk it in to adjust sweetness.

Cover the ganache and chill in the refrigerator until it is firm enough to whip, about 30–45 minutes. It should be pipeable/whippable but still soft.

Using a hand mixer or stand mixer fitted with the whisk attachment, whip the chilled ganache on medium-high speed until lightened in color and fluffy, about 2–4 minutes. Scrape down sides once. Transfer whipped ganache to a piping bag fitted with a round or star tip for decorating.

In a small saucepan over low heat, whisk together 1/4 cup heavy cream, 1 tablespoon granulated sugar and 1 tablespoon cocoa powder until smooth. Warm gently until sugar dissolves and mixture is hot but not boiling.

Remove from heat and add the 1.5 ounces chopped bittersweet chocolate. Let sit 30 seconds to melt, then whisk until smooth and glossy.

Stir in 2 tablespoons Armagnac and the 1/2 tablespoon butter (if using) and 1/16 tsp salt. Taste and adjust sweetness or alcohol: if the sauce seems too boozy, let it cool slightly or add a touch more chocolate or cream to balance.

Keep the sauce warm over a very low heat or transfer to a warm bowl. If it thickens too much, stir in a splash of warm cream to loosen before serving.

If cakes are slightly domed, level gently with a serrated knife. Place one cake on each dessert plate.

Pipe or spoon a generous rosette or dollop of the whipped ganache atop each warm cake, allowing some to melt slightly into the crumb for a luscious texture.

Drizzle Armagnac chocolate sauce around and over the cakes. Use about 1–2 tablespoons sauce per cake but adjust to taste.

Garnish with cacao nibs or chocolate shavings and two raspberries per plate for brightness. Serve immediately while cakes are warm and ganache is soft and pillowy.