Holidays are here, so I thought , let’s have a great chocolate dessert like this French classic! It is a dark, intense chocolate cake and when it is served with a velvety soft creme Anglaise ,well these two together will make you forget everything in the world!.
Creme Anglaise is a light vanilla custard with a nice rich texture, perfect for cakes, puddings or pies, that can be served warm or cold.
I am breaking some tabus here, a French Chocolate with an English cream! Never mind, it is worth all the efforts..
- 8 oz. chocolate chopped -in this recipe (4 oz.dark-$ oz semisweet)
- 3/4 cup superfine crystal sugar + 2 teaspoons
- 3/4 cup unsalted butter in pieces
- 5 eggs + 1 one for white separeted
- 1/4 cup sifted flour
- 2 teaspoons of vanilla extract
- pinch of salt
- confectioner’s sugar for dusting
How to make it:
- Preheat the oven to 325F. Butter 9/12 inch springform pan, sprinkle pan with a tablespoon of sugar, roll it, tapping out the excess.
- In a large saucepan, over low heat, add chocolate , butter and sugar, let slowly melt and dissolve. Remove from heat, add vanilla extract and let it cool.
- Break 6 eggs separating 5 yolks and 6 whites in two bowls. Beat 5 eggs yolks, add to the chocolate mixture slowly , stirring well, then add flour, stir again.
- In a clean bowl, using an electric mixer, start beating the egg whites till frothy, add salt and beat till you have soft peaks. Sprinkle 2 tablespoons of sugar, beat again till whites are very glossy.
- Now add a part (about 1/3) of egg whites into the chocolate mixture, beat some, then fold in a circular movements the remaining eggs whites.
- Pour chocolate cake into the the pan, bake the cake for 35-45 minutes. The cake could rise unevenly, if so, rotate after 20-25 minutes.
- When done , transfer the cake to a big plate, remove the side of pan , let it cool totally then before serving remove the pan base, dust with confectioner’s sugar, and transfer to serving plate. Humm yummy!!
Crème Anglaise: (Vanilla custard):
The real thing about making a great creme anglaise is to avoid overcooking it.
A great trick is to prepare, before start, a pan filled with ice-cold water, set a medium bowl into it and a strainer over it. Have it close to the stove.
- 1 + 1/2 cups of half-an-half or whole milk, at room temperture
- 1/ cup of sugar
- 1 inch of salt
- 4 large egg yolks, at room temperature
- In a large sauce pan, warm the half-and half or milk, cook at low heat till small bubbles form, just below boil, remove from heat. Let it cool enough so that eggs will not cook when we will add them.
- In a large heat proof bowl, whisk yolks, then add the sugar, a pinch of salt.
- Stir well till the mixture gets a pale yellow color.
- Continue whisking steadily, add half-and-half or milk into the eggs mixture, in a regular low stream.
- Transfer the mixture back to the pan and over medium heat, continue stirring with a wooden spoon for about 5-8 minutes till mixture thickens slightly, (if it coats the back of a spoon or reaches 175°F at a candy thermometer, the custard is ready).
- Transfer immediately to the strainer/bowl previously set into the ice bath, let it cool completely.
- Serve or refrigerate ( it can last 3/4 days in air tight container)
Silky, smooth, delicious!!!