From Gourmet, February 1973
(Yep, still working through the stack of vintage magazines)
You Will Need:
1 cup whole milk
1 cup heavy cream
5 ounces semi-sweet chocolate (I used half bittersweet) shaved
3 tablespoons instant espresso powder (I cut this to one)
5 egg yolks plus 1 whole egg
1/2 cup sugar
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees F. Prepare ramekins and have foil ready to cover the tops of each. Have a roasting pan or large baking dish to set them in ready as well. Begin boiling enough water to fill pan halfway up the sides of ramekins.
In a heavy pot, heat the milk, cream and chocolate over medium heat until it comes to a boil. Stir occasionally. Continue stirring until chocolate melts. Remove from heat and stir in espresso powder.
In a medium, heatproof bowl, beat the eggs, sugar and vanilla until frothy. Beat in the mocha mixture in a very slow stream taking care not to cook the eggs.
Pour into ramekins and cover with foil. Set in roasting pan and carefully fill with enough hot water to come halfway up the sides of the ramekins. Bake 30 minutes or until set. Cool completely, then chill. Serve with sweetened whipped cream and (if you have it) pulverised brittle.
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