Pistachio and Eggnog Milk Sauce

1/2 cup shelled pistachios
4 medium egg yolks
1/2 cup sugar (less if using eggnog, to taste)
1/2 quart whipping cream or eggnog
1 quart milk
1 vanilla bean, split

Roast pistachios at 350 degrees for 10 minutes, chop, and cool. Whisk egg yolks and sugar in a nonreactive bowl. Set aside. In a saucepan over medium heat, bring eggnog, milk, and vanilla bean to a boil. Remove bean. Then, whisking continuously, slowly pour into egg yolk mixture. Add half the pistachios and purée in a blender. Return to saucepan over medium heat and stir until mixture coats back of a spoon. Strain, stir in rest of pistachios, and chill.

Raspberry Sauce

1 1/2 cups sugar 11/2 cups fresh or frozen raspberries
1/4 cinnamon stick
1/2 to 1 tablespoon kirsch (cherry brandy)

Put sugar and 1 cup water in a saucepan and boil for 5 minutes. Set aside. In another saucepan combine remaining ingredients and boil, stirring, for 5 minutes. Remove cinnamon and purée in a blender. Strain. Combine sugar syrup and berry mixture and chill.


1 1/2 cups semisweet chocolate chips
1 cup unsalted butter
4 eggs
5 egg yolks
1/2 cup plus 1 tablespoon flour
1 cup powdered sugar
2 tablespoons amaretto (almond liqueur)

This dense, semicooked cake, which contains no baking powder, is best prepared ahead and refrigerated until just before baking. Melt chocolate and butter in a double boiler. Whip eggs and egg yolks until frothy and fold into chocolate. Sift flour and sugar together and fold into chocolate. Fold in amaretto.

Butter and flour eight 6-ounce (or six 8-ounce) ramekins, brioche molds, or custard cups, fill with batter, and refrigerate for 2 to 48 hours. Preheat oven to 425 degrees and bake for 15 minutes (outer edge should be slightly crusty, center quite creamy). Unmold at once, using oven mitts, and serve hot, accompanied by pistachio and raspberry sauces. Serves 6 to 8.