-
1
Butter 6 ring molds measuring 2 1/2 inches high and 2 3/4 inches in diameter.
-
2
Place on a baking sheet lined with parchment paper, and set aside.
-
3
Place the chocolate and butter in a medium heatproof bowl set over a pan of simmering water, and heat until melted.
-
4
Stir the mixture to combine.
-
5
Combine the egg yolks and 6 tablespoons sugar in a large bowl, and whisk until the mixture is pale yellow and thick, 3 to 5 minutes.
-
6
Stir in the vanilla extract.
-
7
Add the chocolate mixture to the egg yolk mixture, and stir to combine.
-
8
Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat until frothy.
-
9
Add the remaining 4 tablespoons sugar, and whisk until stiff peaks form.
-
10
Fold the egg white mixture into the chocolate mixture.
-
11
Spoon about 1/4 cup batter into each ring, and place a truffle in the center of each.
-
12
Spoon the remaining batter over the truffles, and place in the freezer to set, at least 1 hour.
-
13
Preheat the oven to 350F.
-
14
Transfer the baking sheet with the filled ring molds to the oven; bake 20 to 25 minutes, or until the sides are set but the centers are still soft.
-
15
Using a thin spatula, carefully transfer the cakes (still in the ring molds) to a serving plate.
-
16
Lift the ring molds, and remove them.
-
17
Serve the cakes warm with Earl Grey ice cream; garnish with chocolate curls, if desired.
-
18
Place the chocolate in a medium heatproof bowl.
-
19
Bring the heavy cream to a boil in a small saucepan, and pour it over the chocolate.
-
20
Let sit for 5 minutes, and stir until thoroughly combined.
-
21
Place the mixture in the freezer until set, about 45 minutes, stirring every 15 minutes.
-
22
Divide the mixture into 6 equal parts, and roll each into a ball.
-
23
Cover the truffles with plastic wrap; freeze until ready to use.
-
24
Prepare an ice-water bath, and set aside.
-
25
Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat until pale yellow and very thick, 3 to 5 minutes.
-
26
Place the milk, cream, and tea bags in a medium saucepan, and bring the mixture to a boil.
-
27
Remove from heat; cover, and let steep for 10 minutes.
-
28
Remove the tea bags, and return the mixture to a boil.
-
29
Gradually pour half of the milk mixture into the egg yolk mixture, whisking constantly.
-
30
Return the combined mixture to the saucepan.
-
31
Cook the combined mixture over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon.
-
32
Strain into a bowl set in the ice bath, and chill completely; stirring occasionally.
-
33
Freeze in an ice-cream maker, according to the manufacturers instructions, until the ice cream just holds its shape.
-
34
Transfer the ice cream to a metal loaf pan; cover with plastic wrap, and freeze until firm, at least 2 hours.
