Baked Chocolate Sabayon

Tom Power has moved his restaurant Corduroy to 1122 9th Street NW. If you wonder why that's of interest, Corduroy is one of those restaurants chefs say they love to eat at. So if you can't get there, here's his recipe for Baked Chocolate Sabayon to cheer you up.

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 Ingredients...

Chocolate
Eggs