CHEZ PANISSE CHOCOLATE "BROWNIE" WITH CREME ANGLAISE
Steps:
- Butter the sides and bottom of a 9" x 13" baking pan. Line the bottom with baking parchment and flour the pan lightly. Melt the butter in a large heavy saucepan. Chop the chocolate coarsely and add it to the butter. Stir constantly over low heat until just melted and smooth: be careful not to overheat or the chocolate will turn grainy. It should not get much hotter than 115 degrees F. Separate the eggs. Bet the yolks with half of the sugar until a ribbon forms. Beat the chocolate/butter mixture into the sugar/yolks. Warm the egg whites slightly by swirling them in a bowl above a gas flame or over hot water (this will significantly increase their eventual volume). Beat to a stiff peak and add the rest of the sugar. Continue to beat to incorporate the sugar completely without deflating the whites. Spread the egg whites over the chocolate mixture and fold them together quickly without deflating the whites. Pour into prepared pan and bake at 350 degrees F for 30-35 minutes. It is done when it has risen around the edges and cracked somewhat. Be careful not to overcook. Turn the brownie out onto a rack while it is still warm. Remove the parchment while it is still warm. Turn it over, trim the edges and cut into squares. This can be decorated by dusting with confectioner's sugar and some semi-sweet chocolate parings. Serve with Coffee Creme Anglaise
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