Serious Eats: Recipes

Cook the Book: Baked Hot Chocolate

Today's Cook the Book recipe comes to us from Heidi Friedlander, contributor to Scharffen Berger's The Essence of Chocolate, and pastry chef at Cleveland's popular Moxie. Baked in mugs or cups and dolloped with whipped cream, trompe l'oeil baked hot chocolate is the restaurant's signature dessert.

The top layer is crisp, the center resembles a glossy chocolate pudding, and the bottom layer is the thickest a hot chocolate can be without forfeiting the name. Requiring just four ingredients, the recipe can be prepared with an inexpensive electric whisk if you don't happen to have a stand mixer.

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