Photo: Victor ProtasioThe chef and owner of Prova Pizzbar in New York City serves up a dazzling dessert to feed a crowdDonatella Arpaia’s Dark-Chocolate Skillet Brownie7 oz. dark chocolate, finely chopped½ cup (4 oz.) unsalted butter3 large eggs¾ cup granulated sugar1 tsp. ground espresso beans2½ tsp. vanilla extract, divided¼ cup all-purpose flour¼ cup unsweetened cocoa1 tsp. baking powder1/8 tsp. table salt1 cup whole milk¾ cup heavy whipping cream4 large egg yolks¼ cup superfine sugar1 Tbsp. (½ oz.) lemon liqueur (such as Limoncello)Edible gold glitter dust (optional)1. Preheat oven to 350° with rack in lower third position. Microwave chocolate and butter in a microwavable bowl on high until melted, about 1 minute, stopping to stir every 15 seconds. Let cool 5 minutes. Stir together eggs, granulated sugar, ground espresso and 1 teaspoon vanilla in a large bowl. Stir chocolate mixture into egg mixture; let cool 5 minutes. Sift together flour, cocoa, baking powder and salt in a separate bowl; stir into chocolate-egg mixture until fully incorporated.2. Spoon batter into an ungreased 9-inch cast-iron skillet. Bake until a wooden pick inserted in center comes out with moist crumbs, 20 to 23 minutes. Remove from oven; let cool.3. Heat milk, cream and 1½ teaspoons vanilla in a small saucepan over medium low, stirring occasionally, until small bubbles begin to appear around edges of pan, about 10 minutes. Meanwhile, whisk together yolks and superfine sugar in a medium-size heatproof bowl.4. Gradually pour hot-milk mixture into yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into saucepan. Cook over low, stirring often with a rubber spatula, until mixture thickens and coats the back of a spoon, about 8 minutes. Remove from heat; stir in liqueur. Pour through a fine mesh strainer into a heatproof bowl; discard solids. Drizzle sauce over brownie, and garnish with edible glitter, if desired.Serves: 8Activetime: 35 minutesTotaltime: 45 minutes
Photo: Victor Protasio
The chef and owner of Prova Pizzbar in New York City serves up a dazzling dessert to feed a crowdDonatella Arpaia’s Dark-Chocolate Skillet Brownie7 oz. dark chocolate, finely chopped½ cup (4 oz.) unsalted butter3 large eggs¾ cup granulated sugar1 tsp. ground espresso beans2½ tsp. vanilla extract, divided¼ cup all-purpose flour¼ cup unsweetened cocoa1 tsp. baking powder1/8 tsp. table salt1 cup whole milk¾ cup heavy whipping cream4 large egg yolks¼ cup superfine sugar1 Tbsp. (½ oz.) lemon liqueur (such as Limoncello)Edible gold glitter dust (optional)1. Preheat oven to 350° with rack in lower third position. Microwave chocolate and butter in a microwavable bowl on high until melted, about 1 minute, stopping to stir every 15 seconds. Let cool 5 minutes. Stir together eggs, granulated sugar, ground espresso and 1 teaspoon vanilla in a large bowl. Stir chocolate mixture into egg mixture; let cool 5 minutes. Sift together flour, cocoa, baking powder and salt in a separate bowl; stir into chocolate-egg mixture until fully incorporated.2. Spoon batter into an ungreased 9-inch cast-iron skillet. Bake until a wooden pick inserted in center comes out with moist crumbs, 20 to 23 minutes. Remove from oven; let cool.3. Heat milk, cream and 1½ teaspoons vanilla in a small saucepan over medium low, stirring occasionally, until small bubbles begin to appear around edges of pan, about 10 minutes. Meanwhile, whisk together yolks and superfine sugar in a medium-size heatproof bowl.4. Gradually pour hot-milk mixture into yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into saucepan. Cook over low, stirring often with a rubber spatula, until mixture thickens and coats the back of a spoon, about 8 minutes. Remove from heat; stir in liqueur. Pour through a fine mesh strainer into a heatproof bowl; discard solids. Drizzle sauce over brownie, and garnish with edible glitter, if desired.Serves: 8Activetime: 35 minutesTotaltime: 45 minutes
The chef and owner of Prova Pizzbar in New York City serves up a dazzling dessert to feed a crowd
Donatella Arpaia’s Dark-Chocolate Skillet Brownie
7 oz. dark chocolate, finely chopped½ cup (4 oz.) unsalted butter3 large eggs¾ cup granulated sugar1 tsp. ground espresso beans2½ tsp. vanilla extract, divided¼ cup all-purpose flour¼ cup unsweetened cocoa1 tsp. baking powder1/8 tsp. table salt1 cup whole milk¾ cup heavy whipping cream4 large egg yolks¼ cup superfine sugar1 Tbsp. (½ oz.) lemon liqueur (such as Limoncello)Edible gold glitter dust (optional)
Preheat oven to 350° with rack in lower third position. Microwave chocolate and butter in a microwavable bowl on high until melted, about 1 minute, stopping to stir every 15 seconds. Let cool 5 minutes. Stir together eggs, granulated sugar, ground espresso and 1 teaspoon vanilla in a large bowl. Stir chocolate mixture into egg mixture; let cool 5 minutes. Sift together flour, cocoa, baking powder and salt in a separate bowl; stir into chocolate-egg mixture until fully incorporated.
Spoon batter into an ungreased 9-inch cast-iron skillet. Bake until a wooden pick inserted in center comes out with moist crumbs, 20 to 23 minutes. Remove from oven; let cool.
Heat milk, cream and 1½ teaspoons vanilla in a small saucepan over medium low, stirring occasionally, until small bubbles begin to appear around edges of pan, about 10 minutes. Meanwhile, whisk together yolks and superfine sugar in a medium-size heatproof bowl.
Gradually pour hot-milk mixture into yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into saucepan. Cook over low, stirring often with a rubber spatula, until mixture thickens and coats the back of a spoon, about 8 minutes. Remove from heat; stir in liqueur. Pour through a fine mesh strainer into a heatproof bowl; discard solids. Drizzle sauce over brownie, and garnish with edible glitter, if desired.
Serves: 8Activetime: 35 minutesTotaltime: 45 minutes
source: people.com
