From a waiter at Jack’s Firehouse in Philadelphia.

Ingredients

• 20 pieces chocolate cake
• 20 Tbsp. hazelnut liqueur
• 2 qts. heavy cream
• 24 egg yolks
• 1 cup sugar
• 1 Tbsp. vanilla

Method

1. Preheat oven to 350°F.
2. Place 1 piece of chocolate cake in the bottom of each muffin tin or coffee cup.
3. Cover each piece with 1 Tbsp. hazelnut liqueur and let soak 10 minutes.
4. Whip egg yolks, then add sugar and vanilla and fold together.
5. Heat heavy cream until hot. Slowly stream into egg mixture while mixing quickly to prevent curdling.
6. Pour custard mixture evenly over each container.
7. Bake at 350°F for 45 minutes.