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Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.
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2
In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally.
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Cool slightly.
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4
Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar.
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Whisk the egg mixture into chocolate mixture; then whisk in the flour.
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Fill the tins with the batter and bake for 4 to 5 minutes.
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(Alternatively, refrigerate the cakes until ready to bake, up to a day in advance.
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If baking cold, do so for 5 to 6 minutes.)
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9
Paint the bottoms of several shallow soup plates with the chocolate bergamont paint.
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Immediately unmold the cakes onto the plates.
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11
Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each.
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Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.
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4 1/2 ounces semisweet chocolate, chopped
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2 ounces unsweetened chocolate, chopped
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15
1/3 cup brewed tea (recommended: Earl Grey)
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1/4 cup light corn syrup
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In the top half of a double boiler, combine the 2 chocolates over simmering water.
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Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat.
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Whisk until smooth and shiny.
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If the sauce is too thick, thin it with a touch of hot water.
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Using a brush, paint the sauce onto plate before serving.
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(The sauce can be made up to 48 hours in advance and refrigerated.
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To rewarm, stir over low heat or heat in a microwave.)
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2 cups half-and-half
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2 cups heavy cream
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1 heaping tablespoon star anise pieces
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3/4 teaspoon ground cinnamon
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1/2 vanilla bean, split lengthwise
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1 cinnamon stick
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9 egg yolks
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3/4 cup sugar
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In a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
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When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
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In a bowl, whisk together the egg yolks and sugar.
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In a thin stream, whisk half of the cream mixture into the egg yolk mixture.
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Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
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Heat over medium heat, stirring constantly with a wooden spoon.
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At 160 degrees, the mixture will give off a puff of steam.
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When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog.
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If you don't have a thermometer, test it by dipping a wooden spoon into the mixture.
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Run your finger down the back of the spoon.
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If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
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When it is ready, quickly remove it from the heat.
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Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover.
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Rest a smaller bowl in the ice water.
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Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks.
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Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions
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48
1/2 cup orange juice
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1/2 cup grapefruit juice
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1/4 cup lemon juice
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1/4 cup corn syrup
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Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup.
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Chill before using.
