Corduroy on 9th Street NW is one of those restaurants chefs say they love to eat at. So if you can't get there, here is owner chef Tom Power's  recipe for Baked Chocolate Sabayon which is just the ticket for fall feasting.

Serves 8

8 individual ovenproof baking ramekins

Prepare these ingredients separately:
8 ounces semi sweet chocolate (Belcolade 60% is what Power uses himself), melted but not too hot
8 ounces heavy cream, whipped to soft peaks
8 organic egg yolks, whipped until very fluffy

Fold the whipped cream into the egg yolks. Next fold the chocolate in to the cream/yolk mixture. Divide into the 8 ovenproof dishes and bake for about 11 minutes in a 300F oven or until you can see very slight cracks in the top of the "sabayon'.

Related Information...

Chocolate - dark secrets
Chocolate suppliers
Chocolate tart
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Posted on Friday 15th October 2010 in Americas & Caribbean, Desserts, Recipes

2 Comments

1. a. norman

   I had this delicious dessert at Corduroy and am eager to try it at home. It was not overly sweet in the restaurant, but I'm surprised to see that no sugar is called for in the recipe. Has anyone tried it? Does it need sugar to beat the egg yolks?

2. Julia

   This is the recipe as Tom Powers gave it to me. There is a little sweetness in the chocolate. But I do take your point: how do the yolks become fluffy without a little sugar? If you do add any, I'd not use more than 1 1/2 ounces at the very most. Try without first and see what happens to the consistency of the yolks.