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FRESHLY WHIPPED CREAM - Whip the heavy cream, sugar, and vanilla in
a large bowl with an electric mixer on
medium-high speed until soft peaks form.
TO MAKE CORN BREAD - Set a rack in the
middle of the oven and preheat the oven to
375 degrees F. Lightly butter a 9-inch square
cake pan. Line the bottom with parchment
paper.
Melt 3 ounces of the chocolate and the
1 tablespoon butter in the top of a double
boiler over barely simmering water, or in a
microwave. Remove from the heat and let
cool.
Whisk together the flour, cornmeal, 1/4 cup
of the sugar, the ancho powder, baking
powder, and salt in a large bowl. Whisk
together the whole eggs, buttermilk, and
cooled chocolate mixture in a small bowl,
add to the flour mixture, and whisk until just
combined. Spread the batter evenly in the
prepared pan.
Bake for about 20 minutes, or until set and
a tester comes out clean. Let cool in the pan
on a wire rack. Break the corn bread into
1-inch chunks. Spread in a shallow 2-quart
baking dish.
Reduce the oven temperature to 325
degrees F.
To make the custard, melt the remaining
4 ounces chocolate in the top of a double
boiler over barely simmering water, or in a
microwave. Remove from the heat and let
cool.
In a medium heavy-bottomed saucepan,
combine the milk, cream, and 1 tablespoon of
the sugar and bring to a simmer over
medium heat. Meanwhile, put the remaining
1/4 cup plus 3 tablespoons sugar and the egg
yolks in a large bowl and whisk until pale.
While gently whisking the yolks, drizzle the
hot cream mixture over them so that they
are gradually warmed up. Whisk in the
melted chocolate. -
Using a fine-mesh strainer, strain the
custard over the corn bread chunks. Wiggle
the chunks around so they are well soaked.
Place the.baking dish in a roasting pan and
add enough hot water to come halfway up
the sides of the dish.
Bake for about 40 minutes, or until set
around the sides but still loose in the center.
Remove from the oven and let cool slightly.
Serve warm with freshly whipped cream. |
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