Warm Chocolate Cake & Pistachio Gelato
Serves 4

Procedure:
1. Butter and flour four 2-oz. molds, and set aside.
2. Melt butter and chocolate over low heat and keep warm in bain marie (double boiler).
3. In a mixing bowl with a whip attachment, add eggs, egg yolks, and sugar. Start whipping, then add the hot chocolate-butter mixture slowly until it incorporates. While mixing, slowly add the flour into the chocolate mixture until it becomes smooth.
4. Pour into molds and bake at 375º for 7-9 minutes.
5. In pan, bring the half & half and pistachio paste to a scald.
6. Mix the egg yolks with the sugar in a mixing bowl and slowly pour the hot liquid into the egg yolk mixture. Chill.
7. Pour into ice cream machine and turn; as the ice cream is coming out of the machine, add the pistachio nuts, then freeze.
8. Before serving, decorate plate with chocolate sauce and baby pears.

Palme d’Or Chef de Cuisine Philippe Ruiz