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Learn how to make my decadent flourless chocolate cake with Crème Anglaise. This is a wonderful dessert idea for Valentines Day! Easy enough for beginners but with enough “Wow” factor for showoffs 🙂 Enjoy!
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FLOURLESS CHOCOLATE CAKE + CRÈME ANGLAISE
Serves 8
*PRINTABLE RECIPE HERE* http://bit.ly/2TGmSVY
INGREDIENTS:
12 ounces (340g) semi-sweet chocolate chips
1 cup (240g) unsalted butter
1 tbsp (15ml) vanilla extract
¾ tsp (3.75ml) salt
2/3 cup (130g) sugar, divided
6 eggs, separated into yolks and whites
unsweetened cocoa powder for dusting
Crème Anglaise:
1 ½ cups (350ml) milk
1 ½ cups (350ml) heavy cream
1 vanilla bean pod
4 egg yolks
¼ cup (50g) sugar
Garnish:
1 cup of raspberries
METHOD:
Preheat oven to 325F (160c). Spray a 9” Spring form pan with baking spray. Line pan with a parchment paper circle fitted to the bottom of the pan, spray the paper with baking spray as well and distribute it with a pastry brush. Set aside.
In a large heat-safe bowl combine chocolate chips and butter. Microwave at :30 intervals until melted. Whisk together until smooth.
Add the vanilla, salt and 1/3 cup (65g) of the sugar. Whisk to combine. Add the 6 egg yolks, reserving the whites. Set chocolate mixture aside.
In the bowl of an electric mixer, whip egg whites until opaque, then slowly add the remaining 1/3 cup (65g) of sugar a little at a time until egg whites are stiff and glossy.
Fold in the egg whites into the chocolate mixture ,in thirds, lightening the batter as you go. Do not overmix!
Pour the batter into the prepared pan. Bake for 45-50 minutes. It will be crackly in the center. A skewer will not come out clean, but will be sticky with crumbs. That’s when to take it out.
Remove it from the oven and allow it to cool. It will crack and sink. That “fallen” concave appearance is art of its charm!
Once completely cool, remove it from the pan, dust it with unsweetened coco powder and serve in a pool of crème anglaise.
FOR CRÈME ANGLAISE (make the day before to allow to be nicely chilled)
In a large bowl add the egg yolks and set aside.
In a large sauce pot combine milk and cream, vanilla paste and pod, along with the sugar. Heat until vanilla seeds rise to the top. Remove the vanilla pod.
Slowly temper the eggs, whisking all the while until all the cream mixture has been added.
Rinse out pot. Pour mixture back into clean pot and heat whisking until mixture reaches 165F and coats the back of a spoon.
Strain through a fine mesh sieve into an air tight container. Chill for at least 4 hours or overnight.
For raspberry hearts, work raspberries through a fine mesh sieve, into a small bowl, to extract their juice. Set aside.
To serve, spoon crème anglaise onto a dessert plate. Place the slice of cake on the far side of the circle allowing space in front of the cake.
Dollop a small circle of raspberry juice in the crème anglaise at least 1 inch or so apart. Run a tooth pick through the raspberry dollops to create hearts.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.