CHOCOLATE ORBIT CAKE WITH CREME ANGLAISE

Cakes

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, cut into small pieces
  • 12 ounces bittersweet chocolate, coarsely chopped
  • 6 eggs
  • 1 cup sugar
  • DIRECTIONS:
  • 1. Preheat the oven to 350 degrees. Butter a 9 by 2-inch round cake pan, and line the inside with a round of parchment paper. (Do not use a springform pan).
  • 2. Set a large heatproof bowl over a pan of simmering water to create a double boiler. Put the butter and chocolate into the bowl to melt, whisking occasionally.
  • 3. Whisk together the eggs and sugar in another bowl. Thoroughly whisk in the melted chocolate.
  • 4. Pour the chocolate batter into the cake pan. Place it in a larger baking pan, and pour in warm water to reach halfway up the sides of the cake pan. Cover tightly with foil and bake for 1 hour and 15 minutes, until the cake appears to have set and when you touch the center, your finger comes away clean.
  • 5. Remove the cake from the water bath and cool completely before serving, plain or with creme anglaise and shaved chocolate.
  • Crème Anglaise:
  • 2 1/2 cups
  • 1/2 vanilla bean, split
  • 6 tablespoons sugar
  • 2 cups milk
  • 6 egg yolks
  • Pinch of salt
  • 1. Scrape the vanilla bean seeds into the milk in a heavy saucepan. Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
  • 2. Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it. Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly. Pour the mixture back into the saucepan.
  • 3. Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
  • 4. Immediately strain the cooked custard through a fine sieve into the bowl set in the ice. Stir the creme anglaise with a clean spatula to cool it down. Cover and refrigerate until ready to serve. Crème anglaise will keep in the refrigerator for up to three days.
  • One 9-inch cake; 12 - 14 servings
  • By David Lebovitz - Room For Dessert

Directions

See above.



Print this recipe

Submitted 2/8/09.
Source: David Lebovitz
Submitted By: merstar unicorn

CHOCOLATE ORBIT CAKE WITH CREME ANGLAISE