Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.

In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.

Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour.

Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)

Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.

4 1/2 ounces semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1/3 cup brewed tea (recommended: Earl Grey)

1/4 cup light corn syrup

In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny.

If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving.

(The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)

Yield: approximately 1 1/4 cups

2 cups half-and-half

2 cups heavy cream

1 heaping tablespoon star anise pieces

3/4 teaspoon ground cinnamon

1/2 vanilla bean, split lengthwise

1 cinnamon stick

9 egg yolks

3/4 cup sugar

In a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.

In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.

Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.

Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions

Yield: 1 quart

1/2 cup orange juice

1/2 cup grapefruit juice

1/4 cup lemon juice

1/4 cup corn syrup

Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using.

Yield: approximately 1/3 cup