Here are the ingredients (not too intimidating, right?):
We started out by separating out four egg yolks and whisking in 1/3 cup sugar.
Dash tried some of the whisking, but it eventually got too thick for him to whisk. We heated up a pint of heavy cream to a simmer, then gradually poured the hot cream into the egg-sugar mix (careful to temper the eggs! didn't want a scramble).
We poured the custard through a sieve over the broken chocolate pieces (Dash smashed them with the butt of a knife through plastic wrap), then added 1.5 teaspoons of vanilla. We realized immediately that we should have done this over a double boiler, because the chocolate wasn't melting. Lucky for me, Monk already had one ready to go!
After the chocolate melted, I poured the mixture into ramekins (recipe called for six 1/2-cup ramekins, but I only had two 1/2-cup and three 3/4-cup ones) using a ladle.
The ramekins needed to sit in a baking pan with hot water poured in to fill halfway up the sides of the ramekins.
I baked them at 350 degrees for 25 minutes. Here's how they looked right out of the oven:
They need to cool for at least four hours in the refrigerator, so I'll have to wait to taste them! I'll update when it's time.
Verdict = delicious!