Black And White Chocolate Cake With Crème Anglaise Recipe 455

BLACK AND WHITE CHOCOLATE CAKE WITH CRèME ANGLAISE RECIPE - (4.5/5)

Steps:

• Make the simple syrup 1. Combine the sugar and water in a small pot and bring to a simmer. Stir until the sugar is fully dissolved. Remove from the heat and allow to cool. Store in a covered container in the refrigerator up to one week. Make the mousse 1. Break the chocolate up and place it in the top half of a double boiler set over simmering water. Add the espresso powder and the 1/3 cup of Strega and let stand uncovered until the chocolate is softened. Stir until blended. Transfer the chocolate to a large bowl. 2. In a large, chilled bowl with chilled beaters, whip the cream on high speed for 4 minutes, or until soft peaks form. With an electric mixer on medium speed, beat the egg yolks with 2 tablespoons of the sugar until pale, about 3 minutes. 3. In a large mixer bowl with clean beaters, beat the whites on medium speed until frothy. Gradually add the remaining 4 tablespoons of the sugar and increase the speed to high. Whip until soft peaks form. 4. Add the egg-yolk mixture to the chocolate and stir to combine. Gently fold in the whipped cream. Gently fold the whites into the chocolate mixture. Assemble the cake 1. Mix together the simple syrup and the 1/2 cup of Strega. Dip half of each ladyfinger in the syrup until slightly softened. 2. In a 2-quart glass serving bowl, make alternate layers of the mousse and ladyfingers, finishing with the mousse. Cover and chill at least 8 hours or up to 2 days. Make the crème anglaise 1. In a large saucepan, bring the milk, vanilla bean and seeds, and 1/2 cup of the sugar to a simmer over medium-low heat, stirring occasionally. Immediately remove the saucepan from the heat and discard the vanilla bean. 2. In a bowl, whisk the egg yolks until thick and well blended. Gradually add about 1/2 cup of the hot mixture into the yolks and whisk until well incorporated. Pour the egg mixture into the saucepan with the remaining milk mixture. Add the remaining 2 tablespoons of the sugar. Cook over low heat, stirring constantly in a figure-eight motion, until thickened slightly and the mixture coats the back of a spoon, about 5 minutes. 3. Remove from the heat and strain the custard through a fine-mesh strainer. Cool in a bowl set over a bowl of ice. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. 4. Serve scoops of the cake with Crème Anglaise and chocolate curls. Chef's tip: If the custard separates after it's done, transfer it to a heatproof jar with a tight cover. Shake the jar vigorously until the sauce is blended.

WARM CHOCOLATE CAKES WITH COFFEE CRèME ANGLAISE

Steps:

• Sauce:
• Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk mixture; add back to pan. Cook 1 minute; stir. Remove from heat; cool. Cover and refrigerate.
• Cakes:
• Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding 5 more 1/2-tsp increments of sugar until stiff peaks form. In another bowl, beat egg yolk with remaining 1 tbsp sugar until thick. Melt chocolate in a double boiler or microwave. Remove from heat; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; refrigerate at least 1 hour. Heat oven to 325°F. Coat 4 molds in a muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Pour 2 tbsp sauce on each of 4 plates (or serve in a creamer on the side); put 1 cake on top of each.