From Donna Scala and Kurtis L. Baguley, Bistro Don Giovanni.
3/4 cup whole milk
2 3/4 tablespoons cornstarch
1 whole egg
9 egg yolks, beaten
3 3/4 cups heavy cream
1/2 vanilla bean
1/2 cup + 1 tablespoon sugar
1 1/2 cups cake flour
3/4 cup extra-fine sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 cup canola oil
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup fresh orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon vanilla
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar
8 ounces semisweet chocolate
8 ounces unsalted butter
For the custard: Combine milk and cornstarch in a bowl; blend until smooth. Whisk in whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk in the egg mixture, stirring constantly until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 custard cups. Chill.
For the chiffons: Preheat the oven to 325 degrees. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, oven-proof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.
Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat. Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Gently fold beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.
Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and cool on a wire rack. Remove the cakes from the molds when cool. Cover the cakes to keep them moist.
For the glaze: Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.
To assemble: Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.
PER SERVING: 1,170 calories, 15 g protein, 75 g carbohydrate, 93 g fat (50 g saturated), 561 mg cholesterol, 275 mg sodium, 2 g fiber.
Yields: Serves 8