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Flourless chocolate cassis cake w/ creme anglaise Recipe

   
 

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     Flourless chocolate cassis cake w/ creme anglaise

Category   Desserts - Breads
Sub Category   None

Ingredients
Creme anglaise-
2 c half and half
1 vanilla bean, split lengthwise
1/2 c sugar
4 large egg yolks
Cake-
10 oz bittersweet or semisweet chocolate, chopped
3/4 c unsalted butter
1/2 c unsweetened cocoa powder
 
1/2 c creme de cassis liqueur
5 large eggs
1 c sugar
Icing-
1/4 c whipping cream
8 oz bittersweet or semisweet chocolate, chopped
6 T creme de cassis liqueur

Instructions
For creme anglaise- Bring half and half to simmer in saucepan. Scrape in seeds from vanilla bean; add bean. Whisk sugar and yolks in bowl. Gradually whisk in half and half mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens (about 5 minutes. Strain sauce, cover, and chill until cold (at least 4 hours).
For cake- Preheat oven to 350°F. Butter 9 inch diameter spring form cake pan. Line bottom with parchment and butter parchment. Dust pan with flour, tap out excess. Melt chocolate and butter in saucepan over low heat, stirring until smooth. Cool slightly. Whisk in cocoa and cassis. Using electric mixer, beat eggs and sugar in large bowl until mixture whitens and triples in volume, about 6 minutes. Add chocolate butter mixture and fold together. Pour batter into prepared pan. Bake until top forms crust and toothpick into center comes out with very moist crumbs attached, about 40 minutes. Cool.
For icing-Bring cream to simmer in saucepan. Add chocolate and cassis. Whisk until smooth. Let icing stand until cool, but is still spreadable, about 15 minutes. Spread icing over top and sides of cake, chill for 1 hour.


Originally Submitted
1/8/2011





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