Preheat oven to 325°F.

Use a 9 inch pan with foil wrapped around the removable bottom part of the pan. Butter the pan as well.

12 oz of bittersweet chocolate
1/2 lb of unsalted butter (2 sticks)
5 whole eggs
1/3 cup of sugar

Syrup:

1 cup of sugar
1/2 cup of water

• Over double boiler, melt the chocolate and the butter together.
• In the meantime, beat the eggs and the sugar for 5 minutes.
• Make a syrup with the sugar and water; cook until it dissolves.
• Mix the syrup in the chocolate, then gently fold the mixture into the eggs.
• Cook at 325°F for 40 t0 45 minutes (it may still be a bit soft in the center).
• Refrigerate overnight, otherwise it is difficult to unmold.

Crème Anglaise

1 cup of milk
2 egg yolks
1/4 cup of sugar
1 tsp of vanilla

• In a small saucepan, scald the milk and add the vanilla.
• In a medium bowl, beat the egg yolks and sugar until light.
• Gradually add the hot milk to this mixture.
• Pour back into the cleaned saucepan and cook over low heat stirring constantly with a spoon.
• Stop only when it coats the spoon.
• Do not overheat or it will curdle. (If it does, pour the mixture in the food processor and mix with the metal blade for a good minute to save the day.  It will not have the same smoothness, though.)

Chocolate Glaze

1/2 cup of whipping cream
1/4 cup of milk
10 oz of semisweet chocolate

• In a small saucepan place heavy cream and milk.
• Bring to a boil.
• Remove from heat and set aside for 2 minutes.
• Stir in the chocolate until it melts.
• Strain if desired and use immediately.