Bittersweet Chocolate (1/2 cup)
in a heatproof bowl and set aside.
In a saucepan over medium heat, warm the
Heavy Cream (1 cup)
until small bubbles appear around the edges.
Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir until the chocolate is completely melted.
In a bowl, whisk together the
Granulated Sugar (2 Tbsp)
until pale yellow, about 3 minutes.
Add a spoonful of the chocolate cream and whisk until fully incorporated (this will prevent the egg from separating when you add the rest). Slowly stir in the remaining chocolate cream, then stir in the
Vanilla Extract (1 tsp)
Salt (1 pinch)
Place four ramekins on the baking tray. Strain the chocolate mixture through a fine sieve into a large heatproof liquid measuring cup, then pour into the ramekins, dividing evenly.
Place the tray in the steam oven on ‘Humidity High’ program on level 2 at 80 degrees C (175 degrees F) for 55 minutes. If the flan has set around the edges but is still soft in the center, they are done.
Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours. Serve with
Powdered Confectioners Sugar (to taste)
Chocolate Shavings (to taste)